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Risotto might have the world convinced it’s some high-maintenance diva of the kitchen, but let me tell you a secret: it’s really just rice that loves a little attention. This Parmesan Risotto Recipe is the proof. Creamy, rich, and unapologetically cheesy, it’s the kind of dish that turns “What’s for dinner?” into “Can we have this again tomorrow?”
Don’t let risotto’s fancy reputation scare you off; it’s surprisingly simple once you get into the rhythm of stirring, sipping (yes, the wine is partly for the pan and mostly for you), and watching those little grains swell into something luxurious. Stick around, because I’ll walk you through every step — and by the time we’re done, you’ll see risotto less like a challenge and more like your new dinner party trick.
Recipe at a Glance
- Main star: Arborio rice, buttery onions, and plenty of Parmesan.
- Flavor profile: Creamy, cheesy, comforting — this is the heart of the best risotto recipes.
- Cook time: About 30 minutes, plus a little stirring love.
- Why it works: Ladling broth slowly lets the rice release starch, giving you that velvety, restaurant-worthy finish.
If you’ve been hunting for easy but elegant risotto dinner ideas, this is the one to keep in your back pocket.
The Story Behind this Dish
Risotto may look like modern comfort food, but it’s been winning hearts in Italy for centuries. Its roots are in Northern Italy, where rice paddies thrive thanks to the fertile plains around Milan. Families would gather around big pots of rice, stirring patiently as broth transformed humble grains into something creamy and deeply satisfying.
One of the most famous legends dates back to the 1500s, when a mischievous apprentice glassmaker added saffron — the same spice he used to color stained glass — into a pot of rice at a wedding feast. The golden-hued dish became an instant sensation, later known as Risotto alla Milanese. Since then, risotto has evolved into endless variations, but the heart of it remains the same: simple ingredients, slow cooking, and a lot of love.
This Parmesan version keeps the tradition alive in its purest form — proof that sometimes, the classics really are the best.
What You’ll Need for this Parmesan Risotto Recipe
- 1 tablespoon vegetable oil – the starter for your base.
- 2 tablespoons butter – divided, one for the start, one for that glossy finish.
- 1 cup finely chopped onions – they melt right into the risotto.
- 1 cup arborio rice – classic for any risotto recipe.
- ½ cup white wine – dry is best; the flavor cooks right in.
- 4 cups vegetable broth – keep it warm so the rice cooks evenly.
- 2 cups freshly grated Parmesan – don’t skimp; this is the star.
- Salt, to taste
🛒 Tools we love for risotto: a wide, heavy-bottomed risotto pan (like this All-Clad stainless steel sauté pan – affiliate link) and a good wooden spoon that makes constant stirring less of a workout.
Prep & Cook
Great! You are here! Let’s make this Parmesan risotto recipe together step by step.
Step 01
In a risotto pan, heat the oil and 1 tablespoon of butter. Add the onions and sauté until soft and fragrant.
Step 02
Stir in the arborio rice, letting it toast lightly for a minute.
Step 03
Pour in the wine, stirring until it mostly evaporates.
Step 04
Begin adding warm vegetable broth, one ladle at a time. Stir often, letting the rice absorb the liquid before adding more. Continue until the rice is creamy and just al dente (about 18–20 minutes). If you run out of broth and the rice still isn’t fully cooked, add hot water a little at a time until it reaches the perfect texture.
Step 05
Stir in the Parmesan until melted and dreamy.
Step 06
Finish this Parmesan risotto recipe with the remaining butter, adjust salt, and serve hot with an extra sprinkle of Parmesan and fresh herb, like thyme, on top.
Secrets from Our Kitchen to Yours
- Broth matters: Warm broth keeps the cooking process smooth and prevents shocking the rice.
- Don’t rush: This Parmesan Risotto Recipe isn’t complicated; it just needs steady stirring. The rhythm is half the fun.
- Cheese tip: Use freshly grated Parmesan for the silkiest texture — pre-grated just won’t cut it.
- Wine swap: If you’d rather skip alcohol, a splash of extra broth with a squeeze of lemon keeps it bright.
Looking to expand beyond this classic? Try mushroom risotto for an earthy twist, or add asparagus for a spring-inspired version. That’s the beauty of this Parmesan risotto recipe — they’re the perfect base for endless variations.
Serving Suggestions
This parmesan risotto recipe is a star on its own, but it also loves good company:
- Pair with roasted chicken or honey glazed salmon for a heartier dinner.
- Keep it vegetarian with a crisp green salad or roasted veggies.
- Make it a fancy, easy, and fast dinner for two, with a delicious Steak Au Poivre Vert.
- Serve small portions as a starter for a fancy dinner party menu.
- Finish it with an easy and fast lemon mousse.
If you’re planning risotto dinner ideas for the holidays or a date night, this one makes a gorgeous centerpiece.
Put Your Spin on It
- Herb it up: Add fresh thyme, basil, or parsley at the end.
- Add texture: A handful of toasted pine nuts or walnuts gives a nice crunch.
- Go seasonal: Stir in pumpkin purée for fall or peas in spring.
The beauty of risotto is that once you’ve mastered the technique, you can riff endlessly.
Tasty Thoughts
This recipe has a way of turning an ordinary evening into something special. With a little patience, a little stirring, and a lot of Parmesan, you’ve got comfort in a bowl. Bookmark this Parmesan Risotto Recipe, because once you try it, it’ll be a repeat request.
Common Questions
Can I reheat risotto?
Yes, but it’s best enjoyed fresh. To revive leftovers, add a splash of broth and reheat gently on the stove.
What’s the best rice for risotto?
Arborio is the classic, but Carnaroli works beautifully too.
Do I have to use wine?
Nope — swap in broth and a squeeze of lemon juice for brightness.
Nutrition Notes
Curious about calories or carbs for this Parmesan Risotto Recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.
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Parmesan Risotto Recipe You’ll Love (Easy, Elegant & Totally Delicious)
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Parmesan Risotto Recipe is creamy, cheesy, and surprisingly simple to make at home. With arborio rice, white wine, and a generous amount of freshly grated Parmesan, it’s a comforting dish that feels fancy enough for special occasions yet easy enough for weeknights.
Ingredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter (divided)
- 1 cup finely chopped onions
- 1 cup arborio rice
- 1/2 cup white wine (dry is best)
- 4 cups vegetable broth, kept warm
- 2 cups freshly grated Parmesan cheese
- Salt, to taste
Instructions
- In a risotto pan, heat the oil and 1 tablespoon of butter. Add the onions and sauté until soft and fragrant.
- Stir in the arborio rice, letting it toast lightly for 1–2 minutes.
- Pour in the wine, stirring until it mostly evaporates.
- Begin adding warm vegetable broth, one ladle at a time. Stir often, letting the rice absorb the liquid before adding more. Continue until the rice is creamy and just al dente (about 18–20 minutes). If you run out of broth and the rice still isn’t fully cooked, add hot water a little at a time until it reaches the perfect texture.
- Stir in the Parmesan until melted and well combined.
- Finish with the remaining butter, adjust salt to taste, and serve hot with an extra sprinkle of Parmesan on top.
Notes
Broth matters: Warm broth keeps the cooking process smooth and prevents shocking the rice.
Don’t rush: Risotto isn’t complicated, it just needs steady stirring. The rhythm is half the fun.
Cheese tip: Use freshly grated Parmesan for the silkiest texture — pre-grated just won’t cut it.
Wine swap: If you’d rather skip alcohol, a splash of extra broth with a squeeze of lemon keeps it bright.
Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
Keep Cooking with Us
If you love this creamy parmesan risotto recipe, here are a few more cozy recipes to try next:
- Simple Roasted Potatoes – the perfect golden side
- Leek Risotto – velvety and delicate with a hint of onion sweetness
- Chicken Bites in Passion Fruit Sauce – a bright, tropical main dish
Happy Cooking!
🧡Mary and Fabi.
