Why You’ll Love This Recipe
Parmesan risotto is the epitome of comfort food, combining the creamy richness of Arborio rice with the nutty, savory flavor of Parmesan cheese. The slow-cooked rice absorbs the chicken broth in layers, resulting in a creamy, smooth texture that’s perfectly complemented by the subtle tang of Parmesan. This recipe is easy to make, yet incredibly satisfying—perfect for weeknight dinners or when you're looking to impress guests without spending all day in the kitchen.
Ingredients
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8 cups chicken broth
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½ cup finely chopped onion
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¼ cup olive oil
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3 cups arborio rice
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2 garlic cloves, minced
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1 cup dry white wine or water
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½ cup shredded Parmesan cheese
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¼ teaspoon salt
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¼ teaspoon pepper
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3 tablespoons minced fresh parsley
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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In a saucepan, heat the chicken broth over low heat, keeping it warm throughout the cooking process.
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In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until tender, about 3-4 minutes.
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Stir in the Arborio rice and minced garlic, cooking and stirring for another 2-3 minutes, until the rice becomes lightly toasted.
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Reduce the heat to medium-low and pour in the white wine (or water). Stir until the wine is fully absorbed by the rice.
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Begin adding the warm chicken broth, one-half cup at a time, stirring constantly. Allow the liquid to absorb between each addition before adding more broth.
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Continue this process until the rice is creamy and tender, which should take about 20 minutes. The rice should have a slight bite to it (al dente).
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Once the rice is cooked, stir in the Parmesan cheese, salt, pepper, and fresh parsley. Cook for a few more minutes until everything is heated through and the risotto is creamy.
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Serve immediately, garnished with extra parsley or Parmesan if desired.
Servings and Timing
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Servings: 12
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Prep Time: 15 minutes
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Cook Time: 30 minutes
Variations
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Add-ins: Try adding cooked mushrooms, peas, or roasted vegetables for extra flavor and texture.
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Cheese: Swap out the Parmesan for Pecorino Romano or a blend of Italian cheeses for a different twist on flavor.
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Herbs: For a more aromatic dish, add thyme, rosemary, or basil to the risotto as it cooks.
Storage/Reheating
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Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, place the risotto in a pan over low heat. Add a splash of chicken broth or water to help loosen the mixture and restore its creamy texture.
FAQs
1. Can I make risotto ahead of time?
While risotto is best served fresh, you can make it a few hours ahead and reheat it with a little extra broth to maintain its creamy texture.
2. Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth to make the dish vegetarian, though chicken broth will provide a richer flavor.
3. How do I know when the risotto is done?
The risotto should be creamy and the rice should be tender but still slightly firm to the bite (al dente). If it’s too firm, add a little more broth and cook for a few more minutes.
4. Can I use regular rice instead of Arborio rice?
Arborio rice is essential for making creamy risotto because of its high starch content. Regular rice won’t achieve the same creamy texture.
5. Can I freeze leftover risotto?
Freezing risotto is not recommended, as the texture can change and become grainy when reheated. It's best to eat it fresh or store it in the fridge for a few days.
6. How can I make risotto vegan?
To make this risotto vegan, substitute the chicken broth with vegetable broth and replace the Parmesan with a vegan cheese or nutritional yeast.
8. Can I use pre-shredded Parmesan?
Yes, you can use pre-shredded Parmesan, but for the best flavor and texture, it’s recommended to grate it fresh.
9. How long should I cook the rice for risotto?
The cooking time for risotto typically takes about 20 minutes, though you may need a little extra time depending on your stovetop and the size of your pan.
10. Can I make risotto without wine?
Yes, if you don’t want to use wine, you can substitute it with additional chicken or vegetable broth, or water for a more neutral flavor.
Conclusion
This Parmesan risotto is a simple yet elegant dish that’s perfect for any occasion. Its creamy, cheesy texture and delicate flavor are sure to please anyone at the table. Whether you’re serving it as a side or a main dish, this risotto is sure to become a favorite in your recipe collection.
Parmesan Risotto
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Parmesan risotto is a creamy, comforting dish with a velvety texture and rich flavor, made with Arborio rice and Parmesan cheese. It's perfect as a side dish or a main course.
- Author: Janet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Main dish or Side dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 cups chicken broth
- ½ cup finely chopped onion
- ¼ cup olive oil
- 3 cups Arborio rice
- 2 garlic cloves, minced
- 1 cup dry white wine or water
- ½ cup shredded Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons minced fresh parsley
Instructions
- In a saucepan, heat the chicken broth over low heat, keeping it warm throughout the cooking process.
- In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until tender, about 3-4 minutes.
- Stir in the Arborio rice and minced garlic, cooking and stirring for another 2-3 minutes, until the rice becomes lightly toasted.
- Reduce the heat to medium-low and pour in the white wine (or water). Stir until the wine is fully absorbed by the rice.
- Begin adding the warm chicken broth, one-half cup at a time, stirring constantly. Allow the liquid to absorb between each addition before adding more broth.
- Continue this process until the rice is creamy and tender, which should take about 20 minutes. The rice should have a slight bite to it (al dente).
- Once the rice is cooked, stir in the Parmesan cheese, salt, pepper, and fresh parsley. Cook for a few more minutes until everything is heated through and the risotto is creamy.
- Serve immediately, garnished with extra parsley or Parmesan if desired.
Notes
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover risotto with a splash of chicken broth or water to restore its creamy texture.
- For a vegan version, substitute vegetable broth and use vegan cheese or nutritional yeast in place of Parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
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