Creamy Parmesan Risotto

Indulge in the luxurious comfort of Creamy Parmesan Risotto, a classic Italian dish that perfectly balances rich flavors with velvety texture. This recipe features tender Arborio rice cooked to perfection in a savory chicken or vegetable stock, infused with aromatic shallots, garlic, and a splash of dry white wine for a subtle tangy depth. The crowning glory is a generous helping of freshly grated Parmesan cheese, melted into the risotto for a creamy, decadent finish. Garnished with fresh parsley for a pop of color and brightness, this risotto is the ultimate side dish or a star-worthy main course. With just 10 minutes of prep time and simple step-by-step instructions, this restaurant-quality dish is both approachable and irresistible. Perfectly SEO-optimized, it's ideal for fans of "easy risotto recipes," "creamy Parmesan dishes," or "classic Italian comfort food."

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 6 cups Chicken or vegetable stock
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 Shallot (finely chopped)
• 2 Garlic cloves (minced)
• 0.5 cup Dry white wine
• 1 cup Parmesan cheese (freshly grated)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

In a medium saucepan, bring the chicken or vegetable stock to a gentle simmer. Keep it warm over low heat.

Step 2

In a large skillet or heavy-bottomed saucepan, melt 1 tablespoon of butter with the olive oil over medium heat.

Step 3

Add the chopped shallot to the skillet and sauté until translucent, about 2-3 minutes.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the Arborio rice to the skillet, stirring to coat each grain with the butter and oil mixture. Toast the rice for about 2 minutes until the edges are slightly translucent.

Step 6

Pour in the white wine, stirring constantly, until the wine is fully absorbed by the rice.

Step 7

Begin adding the warm stock, one ladle at a time (approximately 1/2 cup each time), stirring frequently. Allow each addition of stock to be absorbed by the rice before adding the next.

Step 8

Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes. You may not need to use all of the stock.

Step 9

Remove the skillet from heat and stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Mix well until the cheese has melted and the risotto is creamy.

Step 10

Season the risotto with salt and black pepper to taste.

Step 11

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2159.8g)

Amount per serving	% Daily Value*
Calories	1918.5

Total Fat 108.3g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 251.6mg	0%
Sodium 9958.7mg	0%
Total Carbohydrate 103.2g	0%
Dietary Fiber 2.0g	0%
Total Sugars 5.2g
Protein 107.3g	0%

Vitamin D 0IU	0%
Calcium 2730.3mg	0%
Iron 2.2mg	0%
Potassium 819.7mg	0%

*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.

Source of Calories

Fat: 53.7%

Protein: 23.6%

Carbs: 22.7%