Parmesan Risotto
Creamy Parmesan risotto with shallots, white wine, and fresh parsley offers rich flavors and a comforting texture, perfect for elegant dinners or cozy gatherings.
Ingredients
- 6-8 Cups canned low-sodium chicken broth, skimmed of fat ⓘ
- 3 Tbsp olive oil
- 1/2 Cup finely chopped shallots (about 2) ⓘ
- 1 Cup Arborio or Carnaroli rice ⓘ
- 1 Cup dry white wine ⓘ
- 4-6 Tbsp unsalted butter ⓘ
- 1/2 Cup grated Parmesan cheese, plus extra for grating or shaving ⓘ
- 1/4 Cup chopped fresh flat-leaf parsley ⓘ
- Salt and freshly ground black pepper ⓘ
Instructions
- Heat stock in a saucepan over medium heat; keep at a low simmer.
- Heat olive oil in a heavy-bottomed saucepan over medium heat.
- Add shallots to the oil and cook, stirring, until translucent.
- Add rice and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
- Pour in dry white wine and cook, stirring, until wine is mostly absorbed.
- Gradually add warm stock, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until rice is tender and creamy.
- Stir in butter and grated Parmesan cheese until melted and well combined.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh flat-leaf parsley and extra Parmesan for serving.
Tips & Substitutions
For the best texture, use Arborio or Carnaroli rice, which release starch during cooking, creating creaminess. If you don't have dry white wine, you can substitute with additional broth mixed with a splash of vinegar for acidity. Stirring constantly allows the rice to absorb the liquid fully, so don't skip this step for the perfect risotto.
Serving Suggestions
Serve the risotto immediately for the best texture, garnished with extra grated Parmesan and parsley. It pairs beautifully with Italian recipes like Chicken Cacciatore or a simple green salad. For a heartier meal, consider serving it alongside grilled vegetables or a light protein, such as grilled chicken.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water in a saucepan over low heat, stirring gently until warmed through. This will help restore some of the creaminess lost during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Risotto contains roughly 886 calories, with 41g protein, 74g carbohydrates, and 51g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (179% of the Daily Value), and dietary fiber (134% of the Daily Value). Note that it is relatively high in sodium, at 1292mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make risotto ahead of time?
While it's best enjoyed fresh, you can prepare the risotto base ahead of time. Reheat it gently with some broth, adding the butter and cheese just before serving to maintain creaminess.
What can I use instead of Parmesan cheese?
If you need a substitute for Parmesan, consider using Grana Padano or Pecorino Romano for a similar flavor profile. Nutritional yeast can also be a great vegan alternative, providing a cheesy flavor without dairy.
How do I know when the risotto is done?
The risotto is done when the rice is al dente, meaning it should be tender but still have a slight bite. It should also have a creamy, flowing consistency. Taste a grain of rice to check for doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).