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Parmesan Risotto Recipe

Parmesan Risotto Recipe photo by Taste of Home

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Risotto is a creamy Italian rice dish. In this version from our Test Kitchen, the rice is briefly sauteed, then slowly cooked in wine and seasonings.

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Parmesan Risotto Recipe

Prep: 15 min. Cook: 30 min.

Yield: 12 Servings

15 30 45

Ingredients

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Directions

In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the remaining ingredients; cook and stir until heated through. Serve immediately. Yield: 12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 260 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 728 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Parmesan Risotto in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p120

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Parmesan Risotto

Parmesan Risotto

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Reviewed on Jan. 07, 2013 by kissdacook

oops 1/2 to 1 xtra cup of cheese. used 3oz. of butter... 1.5 ozs to saute onions and added the other 1.5 oz at the end with cheese sort of swirled it in to like just coat the rice, make it shinny. just keep adding the broth a little at a time stirring to absorb broth keep adding till it wont absorb no more. creamylicious cheessy rice.

Reviewed on Jan. 07, 2013 by kissdacook

took a cooking 101 at my area college, made and tried risotto 1st time in my 50 yr old life. Mmmm im hooked. i call it the mac and cheese version of rice. the recipe from our book was the same except omit the salt pepper, parsley and garlic. a little less wine and more broth. and classmate grated to much cheese so we all added an extra cup of cheese. we used butter instead of olive oil. i fell in love with this at 1st bite. Mmmm the mac and cheese of rice :P great stuff

Reviewed on Apr. 19, 2011 by matris8

First time making risotto. Came out creamy and delicious! Also I don't think risotto deserves the reputation it has for being time consuming or troublesome. It is fairly easy to keep an eye on and stir while preparing other dishes.

Reviewed on Nov. 29, 2010 by pearlrvr

This was very tasty, though I did make some modifications. First I halved the recipe and used 1/2 TBSP dried minced onion (hubby doesn't care for much onion flavor) and 1/8 tsp garlic powder. I used water rather than wine, omitted the added salt, doubled the parmesan and added 2 TBSP butter. It still made too much for us, but leftover risotto is wonderful when made into patties and thrown in a frying pan until crispy...better than hashbrowns in the morning! This is definitely a keeper.