Garlic Parmesan Risotto Recipe

Garlic Parmesan Risotto
Ingredients:
-½ of a yellow onion
-2 tablespoons olive oil
-2 tablespoons unsalted butter
-1 tbsp minced garlic
-1 cup arborio rice
-3 cups broth (beef or vegetable are great here)
-½ cup white wine (can substitute for more broth if alcohol free)
-½ cup freshly shredded parmesan
-2 tablespoons heavy cream
-1 tsp each: dried thyme leaves, salt and black pepper
Directions:
1. In a skillet over medium low heat, add 2 tablespoons of olive oil and the butter. Let the
butter melt.
2. Slice the onion.
3. Add the onions to the skillet with ¼ tsp each salt and black pepper. Cook for 5-7 minutes
until translucent.
4. Add the rice and garlic and toast for 2 minutes, stirring to toast all sides.
5. Combine wine and broth in a measuring cup. Slowly add ¼ cup of liquid at a time,
stirring and letting the rice absorb the liquid for about a few minutes. Wait to add more
until most of the liquid has been absorbed
6. Repeat adding liquid and letting the rice absorb until all the liquid has been added. The
rice should be tender at this point. If it is not, add up to 1 cup more liquid.
7. Add in the heavy cream and freshly grated parmesan. Stir to combine.

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