Easy Almost Parmesan Risotto
Creamy, comforting, and surprisingly simple, this Easy Almost Parmesan Risotto is a foolproof way to bring the elegance of classic Italian cuisine to your table. Made with tender Arborio rice, rich Parmesan cheese, and a hint of dry white wine, this recipe delivers restaurant-quality flavor in just 35 minutes. The key to its luscious texture is the gradual addition of warm broth, combined with gentle stirring for perfect creaminess every time. Finished with a touch of butter and Parmesan, this dish is seasoned to perfection and ideal as a decadent side or a satisfying main course. Garnish with fresh parsley for a pop of color, and serve immediately for a dish that’s as visually stunning as it is delicious. Perfect for dinner parties or quick weeknight meals, this risotto proves that gourmet can be easy.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Chicken or vegetable broth
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 Small onion, finely diced
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.75 cup Grated Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Optional chopped parsley for garnish
Instructions
In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not simmering.
In a large skillet or shallow saucepan, melt 1 tablespoon of butter with the olive oil over medium heat.
Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the skillet and stir to coat the rice in the oil and butter. Toast the rice lightly for about 2 minutes.
Pour in the white wine and stir until it has mostly evaporated, about 1-2 minutes.
Add 1 cup of the warm broth to the rice mixture and stir. Reduce the heat to medium-low and cook, stirring occasionally, until the liquid is mostly absorbed.
Continue adding the broth 1 cup at a time, letting it absorb before adding the next. Stir occasionally but not constantly. This should take about 20 minutes.
Once the rice is cooked al dente and the dish has a creamy consistency, remove it from the heat.
Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and well combined.
Season with salt and black pepper to taste.
Garnish with chopped parsley, if desired, and serve immediately while warm and creamy.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 2.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
