By Becky Hardin
Published Oct 2, 2023
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!
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 .
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 !
Ingredients1x2x3x
- ▢ 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
Video
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
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 is automatically calculated, so should only be used as an approximation.
More Rice Dishes We Love
- Creamy Baked Risotto
- Chicken and Rice
- Instant Pot Basmati Rice
- Ham Fried Rice
- Spiced Rice Pilaf
- Cauliflower Fried Rice
- Cilantro Lime Rice
Parmesan Risotto Recipe
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
Video
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
