Easy Parmesan Risotto

1 week ago 20

A close-up of creamy Parmesan Risotto garnished with grated cheese and chopped herbs, with a spoon partially submerged in the dish.

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Easy Parmesan Risotto made with butter, shallots, garlic, white wine, and chicken stock. A simple, creamy risotto recipe anyone can master at home.

Know Before You Scroll

Servings: 4

Prep: 10 minutes

Cook: 20 minutes

Total Time: 30 minutes

Arborio rice, chicken stock, butter, shallots, garlic, Parmesan

Buttery, savory, and deeply comforting with a nutty Parmesan finish

Shallow sauté pan or wide saucepan, wooden spoon

Keep the stock hot so the rice cooks evenly without shocking it

This method requires stirring only every few minutes instead of constantly

A close-up of creamy Parmesan Risotto in a white bowl, topped with grated cheese and chopped parsley, with a gold fork resting on the side. This easy risotto is perfect for a cozy dinner.

In The Test Kitchen

I make a lot of no stir risottos, but this time I wanted something that can be a simple side or base for dishes like my Braised Boneless Short Ribs. I tested this risotto both the traditional way and with a slightly more hands-off approach, and the biggest win came from adding most of the stock at once and covering the pan. You still get that creamy, restaurant-style texture, but without standing over the stove stirring nonstop. The rice cooks evenly, the starch releases naturally, and finishing with butter and Parmesan gives you that silky, luxurious finish every great risotto needs.

A close-up of a spoonful of creamy Parmesan Risotto garnished with finely chopped herbs, held above a pan filled with more risotto.

Ingredient Notes

A pitcher of broth, a jug of white wine, a bowl of uncooked rice, Parmesan for grating—everything you need for Parmesan Risotto—plus butter, shallots, garlic cloves, and salt and pepper shakers on a white surface.

Arborio rice for its high starch content and creamy finish.

Carnaroli works well; avoid long-grain or jasmine rice.

Good-quality, well-seasoned chicken stock. Warm before using.

Vegetable stock for a vegetarian option.

Freshly grated Parmesan for smooth melting and full flavor.

Grana Padano in a pinch, though it’s slightly milder.

Unsalted butter for control over seasoning; small shallots for a sweeter, more delicate flavor.

A small yellow onion can replace shallots if needed.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Warm the Stock

Add 4 cups chicken stock to a saucepan and bring it to a gentle simmer. Keep it warm over low heat while you prepare the risotto.

A stainless steel pot filled with golden-brown broth sits on a black stovetop, ready to become an easy risotto. The surface of the broth is clear with a few tiny green flecks visible.

Build the Flavor & Toast Rice

In a wide, shallow pan, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped shallots and cook for about 5 minutes until soft and translucent. Stir in the chopped garlic and cook for 1 minute, just until fragrant. Add 2 cups risotto rice and stir to coat every grain in the butter, cooking for 1 to 2 minutes until the edges look slightly translucent.

on the left, chopped onions sautéing with oil in a pan; on the right, Arborio rice being stirred in to begin an Easy Risotto, kicking off the creamy Parmesan Risotto cooking process.

Deglaze & Simmer

Increase the heat to high and pour in 1 cup dry white wine. Cook, stirring, until the wine is almost completely absorbed. Stir in 4 cups warm chicken stock along with a pinch of salt and freshly ground black pepper, then reduce the heat to low and cover the pan. Let cook for 15 to 18 minutes, stirring every 5 minutes. Check at 15 minutes and, if the rice looks dry before it’s al dente, add a splash more stock and continue cooking. Season to taste as it cooks.

A close-up of a pan filled with Arborio rice cooking in liquid, likely in the process of making Parmesan Risotto on a stovetop. The rice appears partially cooked and is surrounded by a creamy, starchy broth.

Finish Until Creamy

Once the rice is tender with a slight bite, stir in the remaining 2 tablespoons butter and ½ cup grated Parmesan cheese. Stir until creamy and glossy. Taste and season with more salt and pepper if needed.

A close-up of creamy Parmesan Risotto in a pan, topped with shredded cheese on the left and being stirred with a wooden spoon on the right.

Finish and Serve

Spoon into warm bowls and serve right away, finishing with extra Parmesan if you like.

A bowl of creamy Parmesan Risotto topped with grated cheese and chopped herbs, served with a gold fork.

A close-up of creamy Parmesan Risotto garnished with grated cheese and chopped herbs, with a spoon partially submerged in the dish.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves 4

▢ 4 tablespoons unsalted butter (divided)
▢ 2 small shallots (peeled and finely chopped)
▢ 2 cloves garlic (chopped)
▢ 2 cups risotto rice (like Arborio)
▢ 1 cup dry white wine
▢ 4 cups chicken stock (plus more as needed)
▢ Salt and freshly ground black pepper (to taste)
▢ ½ cup grated Parmesan cheese

Warm the stock: In a saucepan, heat the chicken stock until it simmers. Keep warm on low.
Start the base: In a separate shallow pan, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook until soft but not browned, about 5 minutes. Stir in the garlic and cook for another minute.
Toast the rice: Add the rice to the pan, stirring to coat in the butter. Cook 1–2 minutes to lightly toast the grains.
Deglaze: Raise the heat to high and pour in the white wine. Cook until almost completely absorbed.
Cook the risotto: Stir in 4 cups of the stock, along with a pinch of salt and pepper. Reduce the heat, cover, and let cook for 15–18 minutes, stirring every 5 minutes. Check after 15 minutes—if the rice looks dry before it’s al dente, add a little more stock.
Finish: Stir in the remaining butter and Parmesan until creamy. Taste and adjust seasoning with more salt and pepper if needed.
Serve: Spoon into bowls and top with extra Parmesan, if you like.

Erren’s Top Tips

Risotto should flow gently when spooned onto a plate, not sit in a stiff mound
If it thickens too much before serving, loosen it with a splash of warm stock
Always finish risotto off the heat to keep the texture silky, not gluey

Variations & Add-Ins

Lemon Parmesan Risotto: Add lemon zest and a squeeze of juice at the end for brightness
Mushroom Parmesan Risotto: Sauté sliced mushrooms with the shallots for extra depth
Herb Finish: Stir in chopped parsley, thyme, or chives just before serving
Extra Cheesy: Add an additional tablespoon or two of Parmesan if you like it ultra-rich

Storage & Freezing

Risotto is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or water, stirring until creamy again. Freezing is not recommended, as the texture can become grainy.

Creamy Easy Parmesan Risotto topped with grated cheese and chopped herbs, served in a white bowl with a gold fork.

FAQs

Do I have to stir risotto constantly?

No. With this method, the risotto cooks covered and only needs stirring every few minutes. You’ll still get a creamy texture without standing at the stove the entire time.

Can I make Parmesan risotto without wine?

Yes. You can skip the wine and replace it with an equal amount of warm chicken stock. The risotto will still be creamy, just slightly less complex in flavor.