Parmesan Risotto is an impressive dinner that’s easier to make than you may think! Tender arborio rice is cooked to creamy perfection with notes of garlic and plenty of parmesan. Serve it as a side dish or as the star of the show by making it your entree!
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What’s in this Parmesan Risotto Recipe?
Short-grain arborio rice, shallots, garlic, white wine, and parmesan cheese are simple yet powerful ingredients that simply belong together! With a dish as simple as this, you’ll want to use quality ingredients for the best results.
- Arborio Rice: Don’t rinse the rice before using it. We want that starch to help create the right consistency.
- Olive Oil: I recommend using a good quality olive oil for the best flavor.
- Shallot: Shallots have the best delicate flavor and texture for risotto.
- Kosher Salt: Just a tiny pinch will do the trick.
- Garlic: Fresh garlic is best for the most flavor.
- White Wine: I recommend using a dry, crisp white wine for risotto–Pinot Grigio or Sauvignon Blanc are good options. Avoid using super sweet wines like moscato or riesling.
- Chicken Broth: You can use homemade or store-bought. Vegetable broth will also work.
- Parmesan Cheese: Freshly shredded Parmesan cheese will melt better than pre-shredded.
- Fresh Parsley: This garnish gives the best aromatic quality and pop of color!
Pro Tip: Keep the chicken broth warm over medium-low heat in a separate pan. Cold stock will slow the cooking, making the parmesan risotto take much longer to cook.
Ingredient Substitutions
- You can use butter in place of olive oil, if you prefer.
- If you can’t find a shallot, a small yellow onion will also work.
- In place of arborio rice, you can use carnaroli or sushi rice.
- In place of the white wine, you can use white cooking wine, white wine vinegar, lemon juice, or more broth.
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
- Feel free to swap in a different cheese, such as Asiago, Pecorino Romano, Romano, or Grana Padano.
- Take this garlic Parmesan risotto up a notch by stirring in some sautéed vegetables or roasted mushrooms.
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Risotto is a northern Italian dish made from rice cooked in broth to a creamy consistency. This risotto has Parmesan cheese to increase the creaminess!
No, risotto is not pasta, though it often gets lumped into the same category. Risotto is a rice dish.
Arborio rice is a high-starch short-grain rice from Italy that is known for its creaminess and chewiness, making it popular for risotto.
How to Store and Reheat
Store leftover Parmesan risotto in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat with a splash of broth added to loosen. I do not recommend freezing this dish.
What to Serve with Garlic Parmesan Risotto
This recipe doubles as an entree and side dish! Serve it alongside a main dish like chicken parmesan, seared scallops, or parmesan crusted chicken. Or serve it with side dishes like roasted Brussels sprouts or sautéed leeks. You could also finish off each bowl with a drizzle of homemade pesto!
Parmesan Risotto Recipe
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Ingredients
- 1 tablespoon olive oil
- 1 shallot finely chopped
- ⅛ teaspoon kosher salt
- 2 cloves garlic minced
- 1½ cups dry arborio rice
- ½ cup white wine
- 4 cups low-sodium chicken broth or vegetable broth, warmed and divided
- ⅓ cup freshly grated Parmesan cheese
- Chopped fresh parsley optional, for topping
Instructions
- Heat the olive oil in a large saucepan set over medium heat.1 tablespoon olive oil
- Once heated, add in the shallot and salt.1 shallot, ⅛ teaspoon kosher salt
- Sauté for 2-3 minutes, until softened. Add in the garlic and cook for another minute.2 cloves garlic
- Stir in the rice and white wine. Continue to cook over low heat, stirring until the liquid has been absorbed.1½ cups dry arborio rice, ½ cup white wine
- Add in the ½ cup of chicken broth, and stir until absorbed. Repeat this step for the remaining chicken broth, adding ½ cup at a time and stirring until absorbed.4 cups low-sodium chicken broth
- Continue cooking and stirring until the rice is tender and the risotto has a creamy consistency.
- Stir in the parmesan cheese and top with chopped parsley.⅓ cup freshly grated Parmesan cheese, Chopped fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You can use butter in place of olive oil, if you prefer.
- If you can’t find a shallot, a small yellow onion will also work.
- In place of arborio rice, you can use carnaroli or sushi rice.
- In place of the white wine, you can use white cooking wine, white wine vinegar, lemon juice, or more broth.
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
- Feel free to swap in a different cheese, such as Asiago, Pecorino Romano, Romano, or Grana Padano.
- Take this risotto up a notch by stirring in some sautéed vegetables or roasted mushrooms.
- Don’t rinse the rice before using it. We want all of that starch to end up in the finished dish.
- Keep the chicken broth warm over medium-low in a separate pan. Cold stock will slow the cooking, making the risotto take much longer to cook.
- Add the broth slowly over time to avoid simply boiling the rice.
- Don’t stir constantly, or the risotto could end up gluey. Stir frequently instead to avoid burning.
- Freshly shredded Parmesan cheese will melt better than pre-shredded.
Nutrition Information
So you have a list of substitutions but you suggest no substitute for garlic? “Plenty of garlic” is a deal breaker for me unless I can reduce the garlic, omit it or substitute something else for it. Don’t fall for the conventional wisdom that EVERYONE and his uncle loves garlic.
I like shallots. So can I substitute more shallots for the garlic?
Hi Miriam, garlic is one of the primary flavors in this dish, so we did not provide a substitute. You can, of course, leave it out or use more shallot, but the taste will not be the same.