Easy Parmesan Risotto

A close-up of creamy Parmesan Risotto garnished with grated cheese and chopped herbs, with a spoon partially submerged in the dish.

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This Easy Parmesan Risotto is creamy and comforting, with tender Arborio rice cooked in chicken stock, finished with butter and freshly grated Parmesan for a rich, silky texture.

Course Appetizer, Dinner, lunch

Cuisine Italian

Diet Vegetarian

Keyword easy risotto recipe, Parmesan Risotto

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 658

Author Erren Hart

Ingredients

4 tablespoons unsalted butter divided
2 small shallots peeled and finely chopped
2 cloves garlic chopped
2 cups risotto rice like Arborio
1 cup dry white wine
4 cups chicken stock plus more as needed
Salt and freshly ground black pepper to taste
½ cup grated Parmesan cheese

US Customary - Metric

Instructions

Warm the stock: In a saucepan, heat the chicken stock until it simmers. Keep warm on low.
Start the base: In a separate shallow pan, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until soft but not browned, about 5 minutes. Stir in the garlic and cook for another minute.
Toast the rice: Add the rice to the pan, stirring to coat in the butter. Cook 1–2 minutes to lightly toast the grains.
Deglaze: Raise the heat to high and pour in the white wine. Cook until almost completely absorbed.
Cook the risotto: Stir in 4 cups of the stock, along with a pinch of salt and pepper. Reduce the heat, cover, and let cook for 15–18 minutes, stirring every 5 minutes. Check after 15 minutes—if the rice looks dry before it’s al dente, add a little more stock.
Finish: Stir in the remaining butter and Parmesan until creamy. Taste and adjust seasoning with more salt and pepper if needed.
Serve: Spoon into bowls and top with extra Parmesan, if you like.

Notes

Erren’s Top Tips

Risotto should flow gently when spooned onto a plate, not sit in a stiff mound
If it thickens too much before serving, loosen it with a splash of warm stock
Always finish risotto off the heat to keep the texture silky, not gluey

Variations & Add-Ins

Lemon Parmesan Risotto: Add lemon zest and a squeeze of juice at the end for brightness
Mushroom Parmesan Risotto: Sauté sliced mushrooms with the shallots for extra depth
Herb Finish: Stir in chopped parsley, thyme, or chives just before serving
Extra Cheesy: Add an additional tablespoon or two of Parmesan if you like it ultra-rich

Storage & Freezing

Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or water, stirring until creamy again. Freezing is not recommended, as the texture can become grainy.

Nutrition