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–+ servings
Parmesan risotto in a bowl with cheese and herbs.
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Parmesan Risotto (Crazy Easy)

This recipe for parmesan risotto is savory, creamy, & the definition of comfort food. A Northern Italian delicacy & a must-have for your dinner rotation!
Course Main Course
Cuisine Italian
Keyword Parmesan Risotto, Risotto Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 376kcal
Author Natalya Drozhzhin

Ingredients

  • 6 cups broth chicken or vegetable
  • 2 tbsp oil olive or avocado
  • 1 medium onion diced
  • 2 cups arborio rice
  • 1/3 cup dry white wine
  • 1 tsp salt adjust to taste
  • 2 tbsp unsalted butter
  • 1/2 cup parmesan Cheese freshly grated
US Units - Metric

Instructions

  • In a small saucepan, bring the broth to a boil. Put the lid on and set it aside to keep it warm.
    Broth in a pot.
  • In a large pan, preheat the butter and olive oil. Add in the diced onion and sauté it over medium heat until translucent.
    Pan with onion in a pan cooking.
  • Add in the arborio rice, stirring it constantly as you toast the rice just until the edges turn light brown.
    Rice added to the onions in a pan.
  • Add in the white wine, stirring the rice constantly until it's completely absorbed. Add in 1 cup of broth to the rice and boil it until it's fully absorbed.
    Wine added to the pan with rice.
  • Add the broth into the skillet in small portions, stirring between each round until the broth is fully absorbed and the rice is al dente.
    Broth added to the rice in a pan.
  • Season with salt to taste and add in the butter. Stir to combine. Stir in the cheese and remove the skillet the heat. Serve immediately.
    Parmesan cheese in a pan with risotto.

Nutrition

Calories: 376kcal | Carbohydrates: 58g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1464mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg