Creamy Parmesan Risotto

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Enjoy the classic taste of Italy with this delicious creamy, cheesy and garlicky Parmesan Risotto, it can be made from scratch in less than an hour and really doesn't require much skill.

An army of tiny little morsels. Each grain on it's own appears just to be a close relation to your everyday rice - but oh, oh no. Tender and rich with the flavor of chicken stock and white wine, the deliberate cooking process develops such a creamy texture you'd swear there was loads of heavy cream. Nope. Just love....okay, and a few other ingredients.

2 grey plates with Parmesan risotto and fresh basil leaves, on a wooden chopping table. There are full and chopped fresh basil leaves on a wooden chopping board.
Part of the left over risotto in the pan can be seen in the corner.

Let's get cooking

Not only is this creamy parmesan risotto delicious, it's easy to make and incredibly versatile. No really, don't be intimidated. The key to making velvety, tender risotto without overcooking is just one trick - you cannot leave the stove while it's cooking.

Ok, maybe like a few steps and bathroom breaks. The slow addition of that chicken stock, one cup at a time, with the repetitive stirring of ingredients develops the starches and that creamy soft texture.

See the step-by-step food photos below for the different stages of risotto!

There is a large white skillet with part cooked rice and a wooden spoon on a wooden surface. — 1. Heat the chicken stock to just a simmer in a small pan. In a large, heavy bottom skillet, heat the olive oil over medium heat and saute the shallots. After the shallots are translucent, add the garlic and cook just until fragrant. Stir in the rice and cook for about 30 to 60 seconds until the liquids in the pan are absorbed.

A hand pours white wine from a white cup into the large white skillet containing the cooking rice and shallots. A wooden spoon is resting inside of the pan. — 2. Reduce the heat to medium low and stir in the white wine. Cook while stirring frequently until the wine is absorbed. (If omitting wine, substitute stock.)

The rice inside the white skillet has increased in size and looks more cooked. The wooden spoon is stirring the rice. — 3. Add the chicken stock 1 cup at a time, stirring frequently and not adding the next cup until almost all the liquid has been absorbed.

Rice cooked further in a white skillet with a wooden spoon stirring the mixture. — What the risotto should look like after the 2nd cup of chicken stock.

A white skillet containing cooking risotto. The mixture looks quite liquidy at this stage. A wooden spoon is lifting some of the mixture out of the pan. — 3. Add the chicken stock 1 cup at a time, stirring frequently and not adding the next cup until almost all the liquid has been absorbed.

What the risotto should look like after the 2nd cup of chicken stock.

Another great thing about this parmesan risotto? It can be both a main dish and a side dish! Traditionally, risotto has been served before the main course but I love incorporating additional ingredients and serving it as the star of the show. Some recommendations:

butternut squash
dried cranberry & asparagus
sweet peas & crimini mushrooms
baby spinach & lemon

The list could go on and on....but I'll let that continue going in my head.

A close up shot of the finished risotto. The rice looks shiny in the white pan. The wooden spoon has scoped up a big piece of risotto and you can see the white of the pan beneath it.

Ingredients and Substitutions

There are quite a few different types of risotto rice to choose from. I like to use Aborio rice because it cooks a bit quicker and still maintains it's texture without becoming overly gummy.

If you aren't able to use shallots, an onion can certainly be substituted. And of course, homemade chicken stock is a great option, but store bought is perfectly acceptable (and what I used, too - sometimes you just don't have time to make your own stock!)

If you don't like to cook with wine, you can simply add more chicken stock - or veg stock if you want to mix it up!

For the vegetarians out there, you can easily substitute the chicken stock for veg stock, and if you can find vegetarian Parmesan cheese then great, but if not, don't worry - you can use Marscapone cheese, it adds so much creaminess to the dish too!

3 neutral colored plates containing parmesan risotto on a wooden table in a line. The empty pan that was used to cook the risotto is sitting at the back out of focus. There is a wooden chopping board with some fresh basil on top, and a bowl of parmesan cheese. One of the dishes has also been topped with fresh basil leaves.

FAQS

I have been asked a few questions about this recipe so I hope this helps. If anyone else has questions, please leave a comment at the bottom and I will do my best to reply to everyone.

How far in advance can I prepare this risotto?

Simply cover and slide the risotto to the back of the stove, away from the heat, and leave it there if you plan to eat it within an hour.

If you want to make this risotto well in advance, follow the steps through incorporating the 4th cup of chicken stock. Remove from heat and spread into as thin a layer as possible in the pan it's in, cover and keep chilled. When ready to serve reheat the remaining stock and follow the remaining instructions.

How do you know when the Parmesan Risotto is cooked?

Taste it!! Always my go to, it should taste al dente, with a slight 'bite' to it but if you prefer it softer, simply add an extra half cup to a cup of water!

Why won't my risotto absorb the liquid?

Remember how I said it was important to add only a small amount of liquid at a time? If you add too much at once, the risotto struggles to absorb the liquid and it can end up a bit like a runny mess!

Can I freeze leftovers?

Absolutely! My favorite way to freeze risotto is in zip storage bags,

Check this out!

If you loved this Parmesan Risotto as much as me and would love to see more delicious risotto recipes, then try my Creamy Beet Risotto with Blue Cheese Crumbles - it really is the creamiest comfort food ever made!

Date night? Want to try something a bit sexy that won't cause a drama in the kitchen? Then try my Date Night Chicken Piccata. Or for a fast fuss-free mid week dinner that everyone is guaranteed to enjoy, grab my recipe for Baked Prosciutto Wrapped Chicken.

Are you a dessert person? If so, head to my friends blog and check out her delicious 'Perfect Pears' dessert...whats more, it's fat free so you can indulge guiltlessly.

I love hearing your stories of making my dishes yourselves! Please leave a comment below if you made it and let us all know how you enjoyed it! You can also find us on Instagram and Facebook!