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Parmesan Risotto

 Parmesan Risotto
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.
12 ServingsPrep: 15 min. Cook: 30 min.


  • 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


  • 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,

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Parmesan Risotto (continued)

Nutritional Facts: 41 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.