Parmesan Risotto

Creamy, indulgent, and packed with flavor, this Parmesan Risotto recipe is the ultimate comfort food that doubles as a gourmet delight. Featuring perfectly toasted Arborio rice slowly simmered in warm chicken stock and a splash of dry white wine, this classic Italian dish achieves its irresistibly creamy texture through a careful cooking process. Generously blended with grated Parmesan cheese and finished with a touch of butter, it boasts a rich, savory flavor that will leave your taste buds craving more. Aromatic sautéed onions and garlic add depth, while a sprinkle of fresh parsley offers a bright, herby garnish to complete the dish. Perfect as a luxurious main course or a sophisticated side, this Parmesan Risotto is easy enough for weeknight dinners yet refined enough to steal the show at your next dinner party. Optimize your mealtime with this rich and satisfying one-pot masterpiece!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 4 cups Chicken stock
• 0.5 cups Dry white wine
• 1 cup Grated Parmesan cheese
• 3 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a medium saucepan, heat the chicken stock over low heat and keep it warm throughout the cooking process.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 2 tablespoons of butter over medium heat until the butter melts.

Step 3

Add the diced onion to the pan and sauté until softened and translucent, about 3-4 minutes. Then add the minced garlic and cook for another minute, stirring frequently.

Step 4

Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly, until the rice is lightly toasted and coated in the oil and butter.

Step 5

Pour in the white wine and cook, stirring continuously, until the wine is mostly absorbed by the rice.

Step 6

Begin adding the warm chicken stock one ladle at a time (about 1/2 cup). Stir frequently and allow the liquid to be absorbed before adding the next ladle of stock. Repeat this process until the rice is tender and creamy, about 20-25 minutes. You may not need all of the stock, or you may need a bit more—adjust as necessary.

Step 7

Once the rice is cooked to your desired texture, stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Mix well to combine and melt the cheese, creating a luxurious, creamy consistency.

Step 8

Season the risotto with salt and freshly ground black pepper to taste.

Step 9

Serve immediately, garnished with chopped fresh parsley if desired, and enjoy your Parmesan Risotto!

Nutrition Facts

Serving size	(2159.0g)

Amount per serving	% Daily Value*
Calories	1793.9

Total Fat 103.2g	0%
Saturated Fat 41.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 258.2mg	0%
Sodium 4242.4mg	0%
Total Carbohydrate 108.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 11.9g
Protein 94.0g	0%

Vitamin D 0IU	0%
Calcium 1079.3mg	0%
Iron 8.3mg	0%
Potassium 523.3mg	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: 53.4%

Protein: 21.6%

Carbs: 25.0%