This Parmesan risotto is super rich, creamy, and a fantastic base for making a variety of wonderful risotto dishes! It tastes sophisticated and gourmet, but is easy to make! In fact, it is the perfect side dish for any meal and will easily impress all of your guests!

Best Parmesan Risotto Recipe

There’s something spectacular about a well-made risotto. This risotto recipe is the base of so many other variations and a perfect risotto to start out with if you’re new to the risotto method!

It is creamy, cheesy, and amazingly delicious. Plus, it is not difficult to make at all!

Perfectly creamy Parmesan Risotto is not as daunting as reality television makes it look! It’s a super treat and easier than you might think!!

Risotto is always showcased as being a difficult dish to prepare. However, it really isn’t the case! While there is a specific technique involved in making risotto, it is not hard to do!

For more information on how to make some perfect risotto, check out my ultimate guide to cooking risotto!

🥘 Parmesan Risotto Ingredients

This ingredient list is incredibly simple. Make sure you are using the correct kind of rice for risotto, like Arborio.

  • Chicken Broth - 4 cups of chicken broth. Go ahead and heat it to a low simmer in a saucepan.Oil - 1 tablespoon of extra virgin olive oil.Arborio Rice - 1 cup of Arborio rice.Shallots - ¼ cup of finely minced shallots or white onion.Garlic - 2 teaspoons of finely minced garlic. White Wine - ¼ cup of dry white wine. I used Pinot Grigio.Butter - 2 tablespoons of butter, cut into two 1-tablespoon pats.Parmesan - 2 tablespoons of Parmigiano Reggiano cheese. Feel free to add more for garnish. Salt & Pepper - To taste.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Parmesan Risotto

This risotto is not difficult to make! All you are going to need is a saucepan, skillet, and a wooden spoon!

This recipe will make 4 servings of risotto. You can either serve it as your main course, as an appetizer, or as a side dish!

  • Heat broth. Start off by heating your 4 cups of broth to a low simmer in a saucepan.Cook garlic and shallots. Bring a large skillet or frying pan to medium heat. Add 1 tablespoon of extra virgin olive oil, then add 2 teaspoons of garlic and ¼ cup of shallots. Cook until softened, about 1-2 minutes.Add rice. Add your 1 cup Arborio rice and cook the kernels, stirring occasionally, for about 1-2 minutes.Pour in the wine. Add the ¼ cup of dry white wine and cook for one minute, stirring frequently.Slowly add broth. Add one cup of the broth and stir occasionally while the rice cooks and absorbs the liquid. Ladle in additional amounts initially in approximately ½ cup portions. Allow the rice to absorb the liquid as added.Continue cooking. When your rice has cooked for about 15 minutes, the rice will slow down on absorbing the liquid when added. Use smaller ¼ cup portions as you near the end of the cooking process.Check for doneness. You are looking for an al dente texture to your rice, and I start checking for this at the 15 - 16 minute mark. Test an individual rice grain for a soft texture that still retains a semi-firm core to the grain.Remove from heat. Once your rice has reached an al dente texture, remove the risotto from the heat and add the 2 tablespoons each of butter and Parmigiano Reggiano. Stir to combine and serve on warmed plates with additional freshly grated Parmigiano Reggiano cheese, if desired.

Risotto is incredibly versatile and can be served as an appetizer, entree, or side dish! Serve your risotto alongside some baked scallops and air fryer asparagus for a complete meal. For more ideas, check out my post on what to serve with risotto! Enjoy!

💭 Angela’s Tips & Recipe Notes

  • For best results, have your broth simmering in a saucepan before ladling it into the risotto. This helps it absorb into the rice. It is not necessary to stir your rice constantly. Every 30 seconds or so is better!Make sure to add your broth in small increments, giving the rice time to absorb the liquid in between each addition.

🥡 Storing & Reheating

Store your leftover risotto in a sealed container in the fridge for a maximum of 5 days.

Reheating Parmesan Risotto

To reheat your risotto, add about ¼ cup of chicken broth to a pan and bring it to a low simmer. Add in your risotto and stir until it is warmed all the way through. If it is too thick, add more broth as needed.

As a general rule of thumb, you’ll need ¼ cup of broth for every 1 cup of risotto.

Is Risotto A Rice Or Pasta? Risotto is a rice dish that is cooked using a particular method that yields a creamy and saucy meal! It is not pasta. What Makes A Risotto Creamy? Risotto is so creamy because of the technique that is used during cooking. The broth is slowly added to the rice while being stirred frequently. The constant stirring rubs the starch off of the rice, which is what creates the creamy consistency. What Is The Best Rice For Risotto? Arborio is a very popular rice variety for making risotto. There are some other kinds you can try, too. For more information, check out my post on the best rice for making risotto.

🍚 More Rice Dishes

  • Prawn Risotto - This prawn risotto features some juicy shrimp and creamy risotto!Dirty Rice - Dirty rice is packed with Cajun flavor, tasty veggies, and hearty meat!Mushroom Risotto - This classic risotto dish uses mushrooms as the star ingredient!Vermicelli Rice - Vermicelli pasta and rice come together for this easy and tasty side dish!Instant Pot Cilantro Lime Rice - Break out your Instant Pot for an extra effortless cilantro lime rice dish!Creamy Coconut Rice - This delicious recipe uses Jasmine rice and coconut milk for a creamy and tasty side!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 18 reviews

Parmesan Risotto

This Parmesan risotto is super rich, creamy, and a fantastic base for making a variety of wonderful risotto dishes! It tastes sophisticated and gourmet, but is easy to make! In fact, it is the perfect side dish for any meal and will easily impress all of your guests!

Author | Angela

Servings: 4 servings Calories: 308kcal Prep 5 minutes Cooking 20 minutes Total Time 25 minutes

Pin Recipe Share on Facebook Ingredients 1x2x3x▢ 4 cups chicken broth (heated to a low simmer in a saucepan)▢ 1 tablespoon olive oil (extra virgin)▢ 1 cup Arborio rice▢ ¼ cup shallots (or white onion - finely minced)▢ 2 cloves garlic (finely minced)▢ ¼ cup dry white wine (up to ⅓ cup - I used Pinot Grigio)▢ 2 tablespoon butter (salted, in 1 tablespoon pats)▢ 2 tablespoon Parmigiano Reggiano cheese (plus more for garnish when served, if desired)▢ salt & pepper (to taste)

InstructionsBring a large skillet or frying pan to medium heat. Add olive oil, then add garlic and shallots. Cook until softened, about 1-2 minutes.1 tablespoon olive oil, 2 cloves garlic, ¼ cup shallotsAdd your Arborio rice and cook the kernels, stirring occasionally, for about 1-2 minutes.1 cup Arborio riceAdd the dry white wine and cook for one minute, stirring frequently.¼ cup dry white wineAdd one cup of the broth and stir occasionally while the rice cooks and absorbs the liquid. Ladle in additional amounts initially in approximately ½ cup portions. Allow the rice to absorb the liquid as added.4 cups chicken brothWhen your rice has cooked for about 15 minutes, the rice will slow down on absorbing the liquid when added. Use smaller ¼ cup portions as you near the end of the cooking process.You are looking for an al dente texture to your rice, and I start checking for this at the 15 - 16 minute mark. Test an individual rice grain for the soft texture that still retains a semi-firm core to the grain.Once your rice has reached an al dente texture, remove the risotto from the heat and add the butter and Parmigiano Reggiano. Stir to combine and serve on warmed plates with additional freshly grated Parmigiano Reggiano cheese, if desired.2 tablespoon butter, 2 tablespoon Parmigiano Reggiano cheese, salt & pepper Equipment You May NeedStockpot (6 quart)SkilletLadle Notes For best results, have your broth simmering in a saucepan before ladling it into the risotto. This helps it absorb into the rice. It is not necessary to stir your rice constantly. Every 30 seconds or so is better! Make sure to add your broth in small increments, giving the rice time to absorb the liquid in between each addition.

NutritionCalories: 308kcal (15%) | Carbohydrates: 44g (15%) | Protein: 6g (12%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 17mg (6%) | Sodium: 954mg (41%) | Potassium: 286mg (8%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 197IU (4%) | Vitamin C: 18mg (22%) | Calcium: 52mg (5%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! appetizers, How to cook risotto, Parmesan Risotto, perfect risotto, side dishes Course Appetizers, Dinner Recipes, Side DishCuisine Italian

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Risotto is a rice dish that is cooked using a particular method that yields a creamy and saucy meal! It is not pasta.

What Makes A Risotto Creamy? Risotto is so creamy because of the technique that is used during cooking. The broth is slowly added to the rice while being stirred frequently. The constant stirring rubs the starch off of the rice, which is what creates the creamy consistency.

What Is The Best Rice For Risotto? Arborio is a very popular rice variety for making risotto. There are some other kinds you can try, too. For more information, check out my post on the best rice for making risotto.

Risotto is so creamy because of the technique that is used during cooking. The broth is slowly added to the rice while being stirred frequently. The constant stirring rubs the starch off of the rice, which is what creates the creamy consistency.

Arborio is a very popular rice variety for making risotto. There are some other kinds you can try, too. For more information, check out my post on the best rice for making risotto.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 18 reviews

Parmesan Risotto

Author | Angela

Servings: 4 servings

Calories: 308kcal

Prep 5 minutes

Cooking 20 minutes

Total Time 25 minutes

Ingredients 1x2x3x▢ 4 cups chicken broth (heated to a low simmer in a saucepan)▢ 1 tablespoon olive oil (extra virgin)▢ 1 cup Arborio rice▢ ¼ cup shallots (or white onion - finely minced)▢ 2 cloves garlic (finely minced)▢ ¼ cup dry white wine (up to ⅓ cup - I used Pinot Grigio)▢ 2 tablespoon butter (salted, in 1 tablespoon pats)▢ 2 tablespoon Parmigiano Reggiano cheese (plus more for garnish when served, if desired)▢ salt & pepper (to taste)

InstructionsBring a large skillet or frying pan to medium heat. Add olive oil, then add garlic and shallots. Cook until softened, about 1-2 minutes.1 tablespoon olive oil, 2 cloves garlic, ¼ cup shallotsAdd your Arborio rice and cook the kernels, stirring occasionally, for about 1-2 minutes.1 cup Arborio riceAdd the dry white wine and cook for one minute, stirring frequently.¼ cup dry white wineAdd one cup of the broth and stir occasionally while the rice cooks and absorbs the liquid. Ladle in additional amounts initially in approximately ½ cup portions. Allow the rice to absorb the liquid as added.4 cups chicken brothWhen your rice has cooked for about 15 minutes, the rice will slow down on absorbing the liquid when added. Use smaller ¼ cup portions as you near the end of the cooking process.You are looking for an al dente texture to your rice, and I start checking for this at the 15 - 16 minute mark. Test an individual rice grain for the soft texture that still retains a semi-firm core to the grain.Once your rice has reached an al dente texture, remove the risotto from the heat and add the butter and Parmigiano Reggiano. Stir to combine and serve on warmed plates with additional freshly grated Parmigiano Reggiano cheese, if desired.2 tablespoon butter, 2 tablespoon Parmigiano Reggiano cheese, salt & pepper

Equipment You May NeedStockpot (6 quart)SkilletLadle

Notes For best results, have your broth simmering in a saucepan before ladling it into the risotto. This helps it absorb into the rice. It is not necessary to stir your rice constantly. Every 30 seconds or so is better! Make sure to add your broth in small increments, giving the rice time to absorb the liquid in between each addition.

Nutrition

Calories: 308kcal (15%) | Carbohydrates: 44g (15%) | Protein: 6g (12%) | Fat: 11g (17%) | Saturated Fat: 5g (31%) | Cholesterol: 17mg (6%) | Sodium: 954mg (41%) | Potassium: 286mg (8%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 197IU (4%) | Vitamin C: 18mg (22%) | Calcium: 52mg (5%) | Iron: 3mg (17%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Appetizers, Dinner Recipes, Side DishCuisine Italian