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Easy Parmesan Risotto

Course: Side Dish
Cuisine: Italian
Keyword: easy risotto, Parmesan risotto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 449kcal
Author: Countryside Cravings
This Easy Parmesan Risotto is full of yummy cheese flavor! Inspired by a recipe by America's Test Kitchen, it involves less stirring and less work in general to bring you a creamy, dreamy simple risotto recipe!
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Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe adapted from America's Test Kitchen

Nutrition

Calories: 449kcal | Carbohydrates: 58g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 387mg | Potassium: 295mg | Fiber: 2g | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1.5mg | Calcium: 207mg | Iron: 3.5mg