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    Home - Recipes - Sides

    Parmesan Risotto

    Mar 30, 2020 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 15 Comments

    11181 shares
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    This parmesan risotto is my favourite basic risotto recipe.  With a simple list of flavourful ingredients, this risotto is so easy to make, and it's the perfect accompaniment to any meal.

    A top down view of parmesan risotto in a black bowl on a marble countertop.

    Lately, my comfort food dreams have been made of this parmesan risotto.  It's creamy, flavourful, super cozy - and the best part - made from pantry ingredients.

    There is nothing fancy about it, just a short list of ingredients (rice, onion, garlic, butter, wine and parmesan) but it is the simplicity of the dish that truly allows for the flavour of the ingredients to shine through.

    How to make parmesan risotto

    Place the stock in a pot, bring it to a low boil, then reduce it to a low simmer. Cover, and leave it alone until it is needed.

    Place the butter in a large skillet then heat to medium. When the butter is melted, add the diced onion and the crushed garlic. Sautee the onions for until they begin to turn translucent - about 3-5 minutes.

    Cooking onions and garlic in butter in a skillet.

    Add the arborio rice to the skillet and stir well to make sure that the grains are all coated with butter from the pan, then allow the rice to 'toast' for a few minutes. You should see the grains turn from white to almost clear.

    Toasting arborio rice in a skillet.

    After the rice has been toasted and coated, pour in the wine then reduce the heat to a low simmer.

    Let the rice cook in the wine without stirring until the liquid is almost absorbed, then begin adding the stock one cup at a time. Let the liquid from the first cup of stock get absorbed by the rice before adding the next, and so on.

    Continue adding stock to the risotto one cup at a time until the rice is cooked. This should about take 30-40 minutes so the best test is to taste the rice for doneness.

    For the best consistency in your risotto, try not to stir it too much while it's cooking - although I like to give it a little stir around the edges once in a while to make sure that the outer pieces of rice cook well.

    Adding stock to risotto.

    When the rice is cooked, add the parmesan cheese.

    Adding parmesan cheese to the risotto.

    Then give the risotto a good stirring.

    Stirring risotto with a wooden spoon.

    Serve along with your favourite main dish.

    A side view of parmesan risotto in a black bowl on a marble countertop.

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    More recipes you’ll love!

    If you like this parmesan risotto, you might want to check out some of our other delicious rice recipes:

    • Butternut Squash Risotto with Blue Cheese and Pancetta
    • Mushroom and Spinach Risotto { Instant Pot }
    • Spanish Chicken and Rice
    • Nasi Goreng - Indonesian Fried Rice

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    a top down view of a bowl of parmesan risotto.
    Print Recipe
    4.70 from 55 votes

    Parmesan Risottto

    A simple basic risotto made with white wine, butter, garlic and parmesan cheese
    Prep Time5 mins
    Cook Time35 mins
    Course: Side Dish
    Cuisine: Italian
    Servings: 4
    Calories: 522kcal
    Author: Courtney
    Prevent your screen from going dark

    Ingredients:

    • 1⁄2 onion - diced
    • 2 Tablespoons butter
    • 3 cloves garlic
    • 1.5 cups arborio rice
    • 1 cup dry white wine
    • 3-4 cups chicken stock
    • 3⁄4 cup freshly grated parmesan cheese
    • sea salt and black pepper

    Instructions

    • Heat a large skillet to medium heat and melt the butter. Add the diced onion and crushed garlic then saute for 3-5 minutes or until the onion softens.
    • Add the arborio rice to the skillet and mix well to coat each grain with butter.
    • Let the rice cook for a minute or so to absorb the butter. When the rice turns translucent, add the wine and reduce the heat to a simmer.
    • Let the rice simmer in the wine (without stirring) until the liquid has almost been absorbed.
    • Begin adding the stock to the skillet one cup at a time, allowing for the stock to be absorbed almost completely before adding the next cup.
    • Continue adding stock one cup at a time until the rice is cooked - this should take 30-40 minutes, but the best test is to taste the rice to check for doneness.
    • After the last cup of stock, add the parmesan cheese to the skillet and season with sea salt and fresh ground pepper.
    • Stir well and serve.

    Nutrition

    Calories: 522kcalCarbohydrates: 70gProtein: 17gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 37mgSodium: 599mgPotassium: 343mgFiber: 2gSugar: 4gVitamin A: 343IUVitamin C: 2mgCalcium: 230mgIron: 4mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Reader Interactions

    Comments

    1. Ty says

      October 27, 2020 at 4:32 pm

      I love this parmesan risotto with a little extra parm on top with fresh parsley, delicious!

      Reply
    2. Noelle Simpson says

      October 27, 2020 at 5:11 pm

      Yum! This had great flavors, saving to make again soon!

      Reply
    3. Shelley says

      October 27, 2020 at 5:12 pm

      Hahaha - glad I'm not the only one who has "comfort food dreams" ... or ANY foodie dreams for that matter! 😉 But yes ... this parmesan risotto is dreamy, for sure! So very simple, but with big, big delicious results!

      Reply
    4. Angela says

      October 27, 2020 at 5:20 pm

      This will make an excellent side dish for my Thanksgiving dinner. Thanks for sharing!

      Reply
      • Courtney says

        October 28, 2020 at 4:07 pm

        You're welcome! Enjoy!

        Reply
    5. Lisalia says

      October 27, 2020 at 5:35 pm

      Creamy, comforting and delicious! This was so so good!

      Reply
      • Courtney says

        October 28, 2020 at 4:07 pm

        I'm happy to hear you enjoyed it!

        Reply
    6. Judy says

      December 07, 2020 at 3:31 am

      I love risotto. Because of the carbs I limit making it to “treat” status. I followed the recipe exactly and delightfully anticipated the end result. I used a Pino Grigio and found it too “wine-y” for my tastes to hit 5 stars. It was good, but the wine was a bit overpowering and that’s what I tasted with every bite. (Full disclosure: I’m not much of a dry wine drinker but had opened this bottle last week to use in French onion soup)
      I’ll try again but maybe only using ½ C.

      Reply
      • Courtney says

        December 07, 2020 at 9:58 pm

        Thank you for your feedback. If you don't enjoy the taste of the wine, you can always reduce the amount of it and increase the amount of stock.

        Reply
    7. Lucy says

      January 16, 2021 at 12:42 am

      This recipe was so easy to follow, it was simple and sooooo yummy!!!!

      Reply
    8. Nancy says

      September 20, 2021 at 11:58 am

      This is so delicious! The flavors are perfectly balanced. I topped it with lots of shiitake mushrooms gifted by a friend who has a bumper crop. This is hearty enough to be a vegetarian main course.

      Reply
      • Courtney says

        September 20, 2021 at 4:50 pm

        Thank you! I love that you added mushrooms, sounds like a great meal!

        Reply
    9. Francesca M MacKenzie says

      December 23, 2021 at 1:17 pm

      Can I use marsala instead of dry white wine?

      Reply
      • Courtney says

        December 23, 2021 at 3:18 pm

        Marsala is a lot sweeter than white wine. If you must use it as a substitute reduce the amount of wine used and add a touch of something acidic, like lemon juice to compensate.

        Reply
    10. Jean says

      March 28, 2022 at 8:33 pm

      This is an excellent recipe for risotto. The past few times I have used extra broth to prevent the risotto from becoming too dry. Once the risotto is cooked, I add an extra half cup or so and remove it from the heat. It’s moister after adding the Parmesan cheese. If I am planning on saving half for another meal (when it’s just 2 of us eating), I found that refrigerating a cup of chicken broth and then adding it to the risotto to reheat it, it’s just as moist and flavorful as the first time. I’m planning on making extra again tonight and saving half the risotto and some broth.
      Thanks, my family loves it !

      Reply

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