Parmesan Risotto Recipe

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This delicious Parmesan Risotto is a creamy, flavorful Italian dish with rich parmesan flavor that's perfect for any meal.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 523kcal

In a small saucepan over low heat, warm 4 cups low sodium chicken broth. Allow to simmer on low while cooking the arborio.
In a Dutch oven or large pot over medium-high heat, add 2 tablespoons olive oil and 1 cup finely chopped onion and sauté until the onions are soft (about 3-4 minutes).
Add 1¼ cups arborio rice and 2 tablespoons minced garlic and stir until the rice begins to brown (about 5 minutes). Stir continuously so as not to allow the rice to burn while browning. Add ½ cup white cooking wine and continue to cook and stir until the wine has dissipated.
Next, add ½ cup of the chicken broth, stirring and cooking until the liquid is gone from the pot. Add broth in ½ cup increments, allowing each portion of broth to absorb into the rice before adding the next portion. Continue to add in ½ cup increments until all broth has been added. Stir continuously. This will take about 15 - 20 minutes.
Once all of the broth is absorbed, remove from heat and stir in ¾ cup grated Parmesan, 2 tablespoons unsalted butter, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 tablespoons chopped parsley.
Garnish with shredded Parmesan and 1 tablespoons chopped flat-leaf parsley.
Serve and enjoy!

You can substitute white cooking wine with white wine vinegar, or you can use chicken broth.

Store your leftover risotto in the refrigerator in an airtight container for up to 3 days.