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Parmesan Risotto

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    12 servings

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 and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts
3/4 cup: 260 calories, 6g fat (1g saturated fat), 2mg cholesterol, 728mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • luigimon
    Sep 20, 2020

    This was my first time making risotto and I loved it! I did need my husband to help me with the stirring so I could make the rest of our dinner.......we’re having this tonight, but everything else I’m making is in the crockpot so I can focus on this. I think this is a wonderful recipe and it’s in my favorite file!

  • Sherri
    Aug 10, 2020

    Bland and not creamy at all. I used almost double the recipe for the amount of cheese and it was still bland. Another annoyance are these super long posts. Just give us the recipe ffs. I don't want your life story and 15 videos and ads autoplaying.

  • foxyhottcakes
    Apr 26, 2020

    The flavor is great for this recipe, and that's why I gave it 4 stars. But my one criticism is that it didn't instruct what heat level to use and although I'm not super experienced with risotto, it seems like an important element. I looked it up elsewhere online. It also makes a ton. I halved the recipe for a family of 4.

  • tkuehl
    Dec 10, 2019

    I love risotto, and this recipe doesn’t disappoint. I prepared per recipe, and it was tasty. It does freeze well.

  • oreo95
    Oct 22, 2018

    Oh my, so yummy. Love risotto, 1st time I've made it though. Much easier to make than I thought! Made it exact! Did cut recipe in half as only 2 of us. Looking forward to leftovers, Thank you

  • kissdacook
    Jan 7, 2013

    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.

  • kissdacook
    Jan 7, 2013

    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

  • kelloggt1
    Feb 12, 2012

    No comment left

  • matris8
    Apr 19, 2011

    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.

  • pearlrvr
    Nov 29, 2010

    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.