Parmesan Risotto is a creamy and velvety Italian dish that tastes gourmet yet is easy to make!
Holly’s Recipe Highlights For Parmesan Risotto
- Flavor: Rich, creamy, and savory with a cheesy Parmesan finish.
- Technique: Simmer Arborio rice while slowly adding warm broth, stirring to release starch for a creamy texture.
- Time-Saving Tip: Use pre-shredded Parmesan and pre-minced garlic to cut down on prep time.
- Prep Ahead: To make risotto ahead of time, add aboutt ¾ of the broth—the rice will be firm/al dente and refrigerate for up to 2 days. On the day of serving, finish adding the remaining warm broth on the stove according to the recipe.
- Serving suggestions: Classic entrees like roasted split chicken breast or juicy garlic grilled shrimp are perfectly paired with this dish!
Ingredient Tips for Risotto
Making true risotto is easy, but you have to be able to give it some attention. Risotto does not contain cream, the creamy texture comes from stirring and the rice releasing starches.
- Rice: Risotto is made with starchy short-grain Italian rice (most often Arborio) and cooked on the stovetop.
- Broth: Chicken stock or broth adds great flavor to the dish. Vegetable stock can be used instead if preferred. Ensure the broth is warm.
- Wine: A little bit of dry white wine adds a depth of flavor, it can be replaced with additional broth.
How to Make Risotto
Heat broth in the microwave or a small saucepan that you can keep near the rice while it cooks. It’s important to use hot or warm broth, never cold.
- Sauté the onions, stir in rice and garlic, and lightly brown the rice (full recipe below).
- Add wine and let it reduce. Gradually stir in hot broth, letting it absorb before adding more.
- Repeat until the rice is tender and creamy.
- Stir in parmesan and the other seasonings last.
Holly’s Pro Tips for Making Risotto
- Keep stock or broth warm on low heat on the stove.
- Add hot broth, a ladle at a time. Stir after each addition until the liquid is absorbed into the rice before adding more.
- When the broth is all added in, the rice should be creamy and cooked through. If not, more broth can be added.
Variations and Additions
Add any of the following or serve along with risotto.
- Veggies: Sautéed mushrooms, steamed broccoli, roasted asparagus, peas, or roasted green beans.
- Meat: Baked salmon, lemon pepper shrimp, or a classic baked chicken breast.
Feeling Fancy?
A little bit of truffle oil can make this dish feel fancy at a fraction of the cost compared to a restaurant. You only need a little bit for a lot of flavor. Use it for risotto, pasta, fries, potatoes, or popcorn!
Leftovers
- Store in an airtight container in the fridge. It should last for up to 4 days.
- To reheat, use the stovetop or microwave, adding a little hot broth or water to loosen it up.
- Risotto can be frozen, but it’s not recommended. The high starch content in Arborio rice makes it grainy when thawed, affecting its texture and flavor. It’s best enjoyed fresh!
More Rice and Risotto
Did you love this Parmesan Risotto? Leave us a comment and a rating below!
Parmesan Risotto
Equipment
Ingredients
- 3 cups chicken broth warmed
- 1 tablespoon olive oil
- ⅓ cup diced onion
- 2 cloves garlic minced
- 1 cup arborio rice
- ½ cup white wine or extra broth
- ⅔ cup shredded Parmesan cheese plus extra for serving
- 2 tablespoons butter
- 1 tablespoon chopped fresh parsley
Instructions
- Warm the broth in the microwave or in a small saucepan.
- Add olive oil and onions to a medium saucepan and cook over medium-high heat until tender, about 3-4 minutes. Stir in rice and garlic and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook, while stirring, until evaporated. Add warmed broth ½ cup at a time, stirring until evaporated after each addition. This will take about 20 minutes.
- Remove from heat, stir in parmesan cheese (reserve a couple of tablespoons for garnish), butter and parsley. Taste and season with salt & pepper as needed.
Notes
- Keep stock or broth warm on low heat on the stove.
- Wine adds great flavor but can be substituted with additional broth if desired.
- Add hot stock, a ladle at a time. Stir with a wooden spoon until liquid is completely absorbed into the rice before adding more.
- When the broth is all added in, the rice should be creamy and cooked through. If not, more broth can be added.
- Optional add in 1/2 cup defrosted peas or asparagus at the end.
- Risotto will thicken once cooled, add additional broth or water when reheating.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This recipe is now part of my regular rotation (thanks to my daughter becoming a vegetarian). It’s easy and yummy! Requirements for me.
Omg-best I’ve ever made! I do grate my own Parmesan. Think that makes a big deal. Love this recipe.
Thank you so much! Glad you enjoyed this recipe
DELICIOUS
Thanks so much, Molly!
about to attempt this!! sounds and looks amazing!! 1 question
can you add a little warm milk into the mix?
Sure you can although we do find it doesn’t usually need it. If you do add it, I would suggest adding it towards the end of cooking. Let us know how it goes!
Are we really supposed to cook this over medium-high heat the whole time?
Yes, that is correct.
Absolute best risotto
So happy you enjoyed it, Yves!
Easy, and foolproof! Will be keeping this recipe on hand from now on!
I am so happy to hear you enjoyed this recipe Davan!
The rice is Not done. There are No heat instructions. Rewrite this recipe to be more clear.
Hi Philip, sorry this recipe didn’t turn out for you. We cook this over medium-high heat and we have reviewed the recipe to ensure the information is correct. Hope that helps!
Absolutely delicious. Doubled the recipe to serve 7. Followed recipe exactly and it was tasty and tender. Not overpowering but creamy and tasty. Served aside lemon chicken.rsotto seems intimidating but this recipe is super simple. Bring your elbow grease!!
Just getting started on this but should step 2 be add olive oil and onions to pot? Since the butter gets added later? Thanks!
Sorry for the confusion Meghan, yes, olive oil is added in step 2.
My first time making risotto, and it was so creamy and delicious. Very easy to make.
So glad you loved this Emma!