Parmesan Risotto is comfort food at its finest. This Italian classic transforms simple ingredients into a creamy, satisfying dish that's perfect for any meal. The secret lies in the slow cooking process that releases the starch from arborio rice, creating that famous creamy texture.

You don't need fancy skills to make great risotto - just a little patience at the stove. The result is a warm, flavorful dish with rich parmesan flavor that everyone will love.

Parmesan Risotto is served in a white bowl and topped with chopped parsley.

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I make this Parmesan risotto whenever I want to turn an ordinary evening into something special. If you’ve been intimidated by risotto in the past, don’t be! It’s easier than you think, and there's something almost meditative about the process - stirring gently and watching plain rice transform into something creamy and luxurious.

I love serving this risotto as a main dish with a simple green salad on the side. If you want to add some protein, you can always pair this parmesan risotto recipe with roasted chicken or grilled fish.

Sometimes, I add sautéed mushrooms or fresh peas, depending on the season. Both add wonderful texture and flavor that go with the creamy parmesan base. In summer, I'll even toss in some fresh herbs from my garden - basil or thyme are particularly good.

Don't skimp on the quality of your parmesan for this recipe. A good aged Parmigiano Reggiano makes all the difference, creating a deeper, nuttier flavor that transforms the entire dish. I always buy a block and grate it fresh rather than using pre-grated cheese.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Parmesan Risotto are set out on the counter.

Low-sodium chicken broth: This recipe uses low-sodium broth to control the salt level. Regular broth can be extremely salty, and you'll add kosher salt later to balance the flavors perfectly. Vegetable broth works well too if you prefer a vegetarian option.
Arborio rice: This Italian short-grain rice is essential for risotto because of its high starch content, which creates that creamy texture we all love. Don't substitute long-grain rice - it won't give you the same results.
Sweet onion: I prefer sweet onions for their mild flavor that doesn't overpower the dish. You can also use yellow or white onions if that’s what you have.
White cooking wine: This adds acidity and depth to the risotto. If you don't have any, you can substitute white wine vinegar or just use extra chicken broth instead.
Parmesan cheese: Freshly grated parmesan makes a big difference in flavor compared to pre-grated options. Buy a block and grate it yourself just before adding to the risotto for the best taste and texture.
Flat-leaf parsley: Also known as Italian parsley, this herb adds a fresh flavor to the rich, creamy risotto. Curly parsley works, too.
Kosher salt: The larger flakes dissolve nicely in the risotto and provide more even seasoning than table salt. If you only have table salt, use a bit less than the recipe calls for.

How To Make Parmesan Risotto

Begin by warming the chicken broth in a small saucepan over low heat. Keep it gently simmering throughout the cooking process - warm broth is crucial for proper risotto texture and even cooking.

Chopped onions, arborio rice, and minced garlic in a Dutch oven.

Arborio rice, minced garlic, and white wine in a Dutch oven.

Meanwhile, heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the finely chopped onions and sauté them for about 3-4 minutes until they become soft and translucent.

Next, add the arborio rice and minced garlic to the pot with the softened onions. Stir continuously for about 5 minutes until the rice begins to turn slightly golden. Be careful to keep stirring so the rice doesn't burn while it browns.

Pour in the white cooking wine and continue stirring until the liquid is almost completely absorbed.

Chicken broth is added to the rice mixture in a Dutch oven.

Grated parmesan cheese, butter, kosher salt, black pepper, and parsley added to rice mixture in Dutch oven.

Now, add just half a cup of the warm chicken broth to the rice, stirring gently until the liquid is almost completely absorbed. Then add another half cup and repeat the process. This gradual addition allows the rice to release its starches, creating a creamy consistency.

Continue this process of adding broth in half-cup increments, allowing each portion to absorb before adding the next. Stir frequently but gently throughout this process, which will take about 15-20 minutes in total.

Once all the broth has been absorbed and the rice is al dente, remove the pot from heat. Immediately stir in the grated parmesan cheese, butter, kosher salt, black pepper, and 2 tablespoons of the chopped parsley.

Finally, transfer the risotto to a serving dish and garnish with the remaining tablespoon of parsley and shredded parmesan cheese on top. Serve your risotto hot, right away.

A serving of Parmesan Cheese in a wooden spoon.

Storing and Freezing

Store: Place any leftover Parmesan risotto in an airtight container in the refrigerator for up to 3 days.

Freeze: Risotto isn't ideal for freezing as the texture significantly changes when thawed. The rice often becomes grainy, and the creamy consistency is lost.

Variations

Add vegetables. Fold in 1 cup of fresh peas or sautéed mushrooms just before adding the cheese for added texture and flavor. Roasted butternut squash or asparagus tips also work great!
Include protein. Stir in some cooked shrimp, diced cooked chicken, or crispy pancetta in the final stages of cooking to transform this side dish into a complete meal.
Create a seasonal twist. In fall, add roasted pumpkin and sage. In spring, try peas and mint. In summer, fold in roasted cherry tomatoes and basil.

Recipe Tips

To reheat leftover risotto, warm it gently on the stovetop with a splash of broth or water (about 2-3 tablespoons per cup of risotto) to restore its creamy texture.
For make-ahead prep, measure ingredients and chop the onions and garlic in advance. Store them in separate containers in the refrigerator until you're ready to cook.
Transform leftover risotto into arancini by forming cold rice into balls, stuffing with a small cube of mozzarella, rolling in breadcrumbs, and frying until golden brown.

Why does my risotto sometimes turn out gluey?

Risotto can become gluey if you stir it too vigorously, breaking the rice grains. Stir gently but consistently. Also, adding too much broth at once can make the texture gluey, so add it gradually as instructed.

Can I use a different type of rice?

For authentic risotto, stick with Italian short-grain rice like Arborio, Carnaroli, or Vialone Nano. These varieties contain the right amount of starch to create true risotto.

Serving Suggestions

Parmesan Risotto is a delicious side dish alongside these Italian Chicken Cutlets, Baked Parmesan Chicken Thighs, or Honey Mustard Pork Chops.

A serving of Parmesan Risotto on a white plate with a slice of lemon.

My favorite thing about this parmesan risotto is how it brings everyone together. There's something about a warm bowl of creamy rice that makes people slow down, talk, and enjoy their time together. It's comfort food that feels a little fancy, and this recipe turns out perfect every time.

Parmesan Risotto