Parmesan Risotto - Cook Good Recipes

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite. It’s loaded with belly-filling Arborio rice and Parmesan cheese to keep you full and satisfied for under $10. What could be better?!

What is Parmesan Risotto?

Risotto is a magical dish created by slow-cooking starchy rice in broth. Part of the magic is how the rice leeches its starches into the liquid, creating a creamy and rich sauce. This is achieved by adding the broth slowly over a longer period of time and stirring continuously. Most risotto has cheese, and we love Parmesan, so it felt like a natural choice for this Parmesan risotto recipe! I think making risotto is my favorite form of meditation; it makes me practice living in the moment!

What Else Can I Add to Parmesan Risotto?

This Parmesan risotto is great as is, but you can also make it your own by experimenting with additional ingredients. Try adding:

What to Serve with Parmesan Risotto

We love serving risotto with sauteed asparagus and fresh herbs. It’s also fantastic with sauteed or balsamic roasted mushrooms. YUM!

Recipe by Cook Good Recipes

Creamy Parmesan risotto is comfort food at its finest! Warm, rich, and cheesy, this dish is a perennial favorite.

Servings: 4

Prep time: 5 minutes

Cook time: 35 minutes

Total time: 40 minutes

Ingredients

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Instructions

Bring the vegetable broth to a simmer in a large saucepan. Keep warm over low heat.
Heat a large deep sauté pan over medium-high heat. Add oil to the pan. Swirl to coat and add your onion and salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.
Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.
Deglaze your pan with room temperature white wine and let it cook down until t’s just a little left in the pan, about ½ or less of what you poured in.
Now, begin adding 1 ladle of hot broth at a time, stirring the risotto constantly until the broth is about 75% absorbed by the arborio rice. I find it usually takes a solid minute or two before I add another ladle of broth. Add another ladle until your entire supply of hot stock has been used up. This step takes approximately 20 minutes total. Once you have used up all of your broth and your Arborio rice is al dente and creamy, remove pot from heat.
Stir in butter, pepper, and cheese. Taste and adjust salt, if needed, and finish with the parsley.

Nutrition

Serving: 1serving Calories: 454kcal Carbohydrates: 67g Protein: 9g Fat: 14g Sodium: 1448mg Fiber: 2g

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how to make Parmesan Risotto – step by step photos

Bring 4 1/2 cups vegetable broth to a simmer in a large saucepan. Keep warm over low heat.

Heat a large deep sauté pan over medium-high heat. Add 2 Tbsp olive oil to the pan. Swirl to coat and add 1 diced yellow onion and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally until onions look glossy and clear. Your onions should not caramelize or brown for this recipe.

Add the Arborio rice to the pan and stir to combine. Toast the onion and rice together for about 1 minute, stirring constantly.

Deglaze your pan with 1/2 cup of room-temperature white wine and let it cook down until t’s just a little left in the pan, about half or less of what you poured in.

Now, begin adding 1 ladle of hot broth at a time. Stir the risotto constantly until the broth is about 75% absorbed by the arborio rice. Then, add another ladle every time until your entire supply of hot stock has been used up. Remove pot from heat.

Stir in 1 Tbsp butter, 1/2 tsp pepper, and 1/2 cup grated Parmesan cheese. Taste and adjust salt, if needed, and finish with 1 Tbsp minced fresh parsley.