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