Experience this irresistible Parmesan risotto, the ultimate comfort food treat. Savor balanced flavors of creamy Arborio rice, tangy white wine, and rich Parmesan as every spoonful delights with hints of perfectly browned onion and garlic. This timeless dish effortlessly impresses friends and family with its elegant simplicity and heartfelt warmth.

Jump to Recipe

I love making this easy Parmesan Risotto because it’s not only delicious but also balanced in flavor and nutrition. I start with 1 cup Arborio rice that absorbs 4 cups of warm chicken broth to create that satisfying creamy texture.

I gently sauté a small finely chopped yellow onion in 1 tablespoon olive oil along with 1 clove minced garlic until they turn soft. Then I stir in 2 tablespoons unsalted butter and 1/2 cup dry white wine to brighten the dish a bit.

Finally, I mix in 1/2 cup freshly grated Parmesan cheese, letting it melt slowly while seasoning with salt and freshly ground black pepper to taste. This risotto offers a good amount of protein from the cheese and energy from the rice, making it both comforting and fulfilling.

Its rich, cheesy flavor makes it a quick and reliable meal when I’m craving a hearty dinner without much fuss. Enjoy the meal and the simple joy of cooking!

Why I Like this Recipe

I really like this recipe because it feels like the ultimate comfort food and it always hits the spot when I’m in need of something warm and cheesy. I also love how the white wine adds a cool twist to the flavor, even though it’s not too overwhelming; it kinda makes the dish feel more sophisticated. Another reason is that its pretty simple to make and doesn’t involve a bunch of complicated steps, so it’s great for those nights when I’m feeling lazy. Plus, it always impresses my friends and family at dinner parties even if I’m not a top chef, which makes me feel pretty proud.

Ingredients

Print Recipe (No Advertisments)

Arborio rice is starchy and creamy, providin essential carbs and a soft smooth texture.
Warm broth, whether chicken or veggie, imparts rich flavor, moisture, and a hint of protein.
Dry white wine adds a sharp acidity and an aromatic note that lifts the dish.
Unsalted butter brings a silky finish and balanced richness without overpowerin taste.
Grated Parmesan cheese delivers a salty, nutty kick and adds protein and umami depth.
Olive oil offers a fruity, peppery note and healthy fats that boost overall flavor.
Yellow onion and garlic combine to add subtle sweetness, depth, and essential antioxidants.

Ingredient Quantities

1 cup Arborio rice

4 cups warm chicken broth (or vegetable broth if you prefer)

1/2 cup dry white wine

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small yellow onion, finely chopped

1 clove garlic, minced

1/2 cup freshly grated Parmesan cheese

Salt to taste

Freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Warm up your chicken broth in a small pot over low heat so it’s ready when you need it.

2. In a large heavy-bottom pan, heat the olive oil with 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic and cook until they get soft and start turning translucent.

3. Stir in the Arborio rice and let it toast in the oil for about 1 minute stirring constantly so every grain gets coated.

4. Pour in the white wine and let it simmer until it is almost fully absorbed by the rice.

5. Now, add the warm broth one ladle at a time, stirring continuously. Wait till the liquid is nearly absorbed before adding the next ladle.

6. Continue that process for about 18-20 minutes until the rice becomes creamy and tender but still has a tiny bit of a bite to it.

7. Once all the broth is incorporated and the texture is right, lower the heat and stir in the freshly grated Parmesan cheese.

8. Season with salt and freshly ground black pepper to taste and stir well so all the flavours mix together.

9. Remove the pan from heat and let your risotto sit for a minute or two before serving.

10. Dish out your warm, creamy Parmesan risotto and enjoy this ultimate comfort food with your friends or family.

Equipment Needed

1. Small pot – to warm up the chicken broth
2. Large heavy-bottom pan – for cooking the risotto
3. Knife – for chopping the onion and mincing the garlic
4. Cutting board – for prepping the vegetables
5. Measuring cups and spoons – for measuring ingredients like rice, broth, and wine
6. Ladle – to add the warm broth gradually
7. Wooden spoon – for stirring the risotto continuously
8. Cheese grater – for grating the Parmesan cheese
9. Serving bowl or plate – to dish out the finished risotto

FAQ

Q: Can i use vegetable broth instead of chicken broth?

A: Yep, you can use vegetable broth if youre lookin for a vegetarian version. It still turns out tasty!

Q: What if i dont have white wine?

A: No worries, you can simply replace the white wine with an extra 1/2 cup of warm broth and add a little lemon juice to keep some tangy flavor.

Q: How often should i stir the risotto?

A: You should stir pretty often, like every couple of minutes, so that the rice releases its starch and gets creamy.

Q: How do i know when the rice is done?

A: The rice will be tender with a little bite in the center and the overall consistency should be creamy, not soupy.

Q: When should i add the Parmesan cheese?

A: Add the grated Parmesan after youve taken the risotto off the heat, then stir it in until you get a smooth, velvety texture.

Easy Parmesan Risotto Recipe Substitutions and Variations

Arborio Rice: If you don’t have Arborio, try carnaroli or vialone nano. It might change the texture a bit though.
Warm Chicken Broth: You could use water with a bouillon cube if you’re in a pinch or want a different flavor.
Dry White Wine: You can swap this with a dry vermouth or even add a little lemon juice plus extra broth if you dont like alcohol.
Unsalted Butter: Regular salted butter works fine too. Some people even use a bit of margarine but you might wanna adjust the salt.
Parmesan Cheese: If you cant find fresh parmesan, try pecorino romano or Asiago for a slightly different taste.

Pro Tips

1. Make sure your broth is warmed up before you start cookin, coz if it’s cold it can mess up how the rice cooks and makes your risotto kinda gloopy.
2. Don’t be afraid to stir, stir, stir. Even though it might make your arms ache, constant stirring helps let all those yummy starches get released for a creamy texture.
3. Taste your risotto often toward the end and adjust the salt and pepper gradually since every cookin environment is different, and you might need a lil extra flavor boost.
4. Once you finish cookin, let it sit off the heat for a minute or two. This short rest helps all the flavors to blend together better so you get that perfect comfort food feel.