This Easy Parmesan Risotto has been simplified with the help from America’s Test Kitchen. Less stirring, less work but creamy, dreamy risotto!!
Easy Parmesan Risotto
Ok, I have a confession– I have never had risotto……ever……. until now.
This easy Parmesan risotto is absolutely delicious and I have no idea why it has taken me this long to try it.
Well, actually I do know why it has taken me this long….because making risotto is TIME CONSUMING!
Usually, when you make risotto you are at the pot stirring and slowly adding in the broth, stirring and slowly adding in the broth, stirring and slowly adding in the broth.
And this goes on for what feels like an eternity.
Easy Risotto Recipe
This is just not manageable for me because….well I have little kids and whenever I am at the stove with something that needs my constant attention all of a sudden everyone else needs my constant attention.
So, I have left risotto for one of those meals I will make someday when I no longer have children underfoot.
But, I have found the solution from America’s Test Kitchen!!
Those guys are awesome and I feel like they are constantly reinventing the wheel.
They found a way to make risotto without standing there and stirring it through the whole process and it still turns out thick, creamy and so flavorful.
I fell in love instantly and have made it for several dinners over the past month and I have also tinkered with it making different variations so I may have to post those in the near future too!
What is creamy Parmesan Risotto?
Risotto is basically a rice dish. It’s from Northern Italy and is a type of rice (must be arborio rice!) that is cooked in broth (any type of broth) to a creamy consistency.
Typically other ingredients such as butter, wine, onion, garlic, or Parmesan cheese are added.
Risotto is usually served as a first course in Italy but I always serve it as a side dish.
Arborio rice must be used because of its high starch content and that is what makes this rice dish creamy.
Can you make risotto without wine?
Yes, you can. You will find that almost every risotto recipe out there has wine in the ingredient list. And yes, it does lend flavor it can be substituted with more broth.
If you would like to add that touch of acidity without wine you can add just a splash of white wine vinegar when you add the broth.
What to serve with risotto?
Here are a few options to choose from!
- Homemade Oven Roasted Rotisserie Chicken
- Bacon Wrapped Pork Loin
- Slow Cooker Turkey Breast
- Choose a few other sides to go along with such as: Lemon Parmesan Roasted Broccoli, Honey Garlic Roasted Carrots, Simple Roasted Green Beans, Spinach, Apple, and Pomegranate Salad, or Wilted Spinach Bacon Salad.
- 5 cups chicken broth or stock
- 1 1/2 cups water
- 4 tablespoons butter
- 1 small onion finely chopped
- 1-2 large cloves garlic minced
- 2 cups Arborio rice
- 1 cup white wine
- 1 cup grated Parmesan cheese I found freshly grated it best
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Bring the broth and water to a boil in a large saucepan. Reduce heat to a low simmer and cover.
In a dutch oven melt butter over medium heat. Add in onion and cook until soft. Add in garlic and rice and cook, stirring frequently until grains are translucent around the edges. Around 3-5 minutes.
Add in the wine and cook stirring constantly until wine is fully absorbed (about 3 minutes) Stir in 5 cups of hot broth and reduce heat to medium low. Cover and simmer until almost all of the liquid has been absorbed (about 16-18 mins) stirring twice during this process.
Add in 1 cup of hot broth and stir gently until risotto becomes creamy. Add in the Parmesan cheese and remove from heat. If risotto needs “loosened” add in a little hot broth until desired consistency is achieved. Stir in chopped parsley if desired.
Recipe adapted from America’s Test Kitchen
26 thoughts on “Easy Parmesan Risotto”
Can you substitute the wine?
Yes, you can substitute with more broth. Let me know how you like it!
Have you ever made this ahead of time, then just warmed it up? If so any tips to keep it from drying out or getting sticky? Have a dinner party Saturday and would like to make this ahead of time.
I haven’t made risotto ahead of time but check out this article that explains about cooking the risotto part way. Let me know how it turns out for you!!
Use of only Arborio Rice
Can you make this ahead of time and reheat it?
If you make it in advance then you have to undercook it, otherwise it will get really mushy. This article from Serious Eats explains how to do it. Thanks for asking and let me know how you like it!
Hi- When should you salt and pepper?
Hi there! So sorry I didn’t respond to you sooner!! I would taste at the end and add salt and pepper to taste. Thanks for asking and I hope you enjoyed! 🙂
Do you have too use to white wine?
Can you substitute it with some thing else?
Do you have to use white wine?
Hi Amber! You can just use more broth in place of the white wine. Thanks for asking!!
I just made this for dinner tonight. My husband raved about it. Thanks for making me look good!
Lol, you are quite welcome!! So glad you liked it!! 😉
I’ve never made risotto before; I was eager to try this recipe! It was easy, and, OMG, yummy! I was in disbelief when the rice miraculously soaked up all the broth and turned into a creamy masterpiece! We used this as a side to Italian Turkey Sausage with mushrooms, peppers, and red onions. It went very well together. Thank you for such an easy and yummy recipe!
I am so glad you enjoyed this recipe!! I love what you paired it with and it sounds delicious! Thank you!!
Do you need a dutch oven to do this or can it be done with a regular covered pot?
I do highly recommend using a dutch oven because it is heavy bottomed and has a tight fitting lid which help cook the risotto more evenly. But if you have something similar it should work out just fine. Thanks for asking and I hope you enjoy!
Does the rice have to be Arborio? This looks great!
Yes it does need to be Arborio rice. I have not tested this recipe with other types of “risotto rice”. This article from the Kitchn tells about different types of risotto rice if you are interested. Thanks for asking!!
Recipe indicated to add in 5 cups broth in step 3, then in step 4, add 1 cup of hot broth. Recipe called for a rio tal of 5 cups. Is it really 6 cups that is truly needed? Or, did I misinterpret?
In the directions, the broth and water are combined, but I just called it broth. I should’ve been more specific. But a total of 6 cups of liquid will be added to the risotto. And if it seems too thick you can add a little more. Thanks for asking!!
I dont cook with wine but im trying to learn is there a certain brand i should buy
I like to cook with Barefoot wines. I hope you enjoy and thanks for asking!
This foolproof and works every time love it. My friend’s that are chefs wonder if I bought it already made .
Thank you so much Lewis! Your comment made my day! 🙂