Parmesan Risotto is a creamy and velvety Italian dish that tastes gourmet yet is easy to make!
- 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.
- 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.
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
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Parmesan Risotto
An easy, creamy, and velvety Italian treat that tastes like a gourmet dish!
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Warm the broth in the microwave or in a small saucepan.
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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.
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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.
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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.
- 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.
Calories: 367 | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 965mg | Potassium: 235mg | Fiber: 2g | Sugar: 1g | Vitamin A: 389IU | Vitamin C: 15mg | Calcium: 216mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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