Parmesan Risotto

You will love this parmesan risotto recipe, it’s a delicious side for your favorite meal!

Parmesan Risotto

Risotto is one of those recipes that’s typically labeled as a bit “fussy”, but it doesn’t have to be. This recipe is fool-proof! You will love it. I serve it alongside grilled salmon or shrimp at my house. The parmesan flavor is the perfect compliment, and it feeds a crowd so it’s also suitable for a dinner party or gathering!

This easy parmesan risotto takes a bit of stirring at the stove, so be sure you’re nearby when cooking. It’s super easy, but you do need to stir it along the way! Trust me, it’s worth it! This risotto is so creamy and delicious.

Easy Parmesan Risotto

One of the number questions about risotto is what kind of rice can you use…

What Rice is Best for Risotto?

You will want to stick with Italian short-grain rice such as Arborio, Carnaroli, Vialone, Nano, and Baldo. I used Arborio, and it’s easy to find right in your grocery store’s rice section.

Easy Parmesan Risotto

While mushroom risotto is a popular flavored variety, I love this parmesan risotto because it’s flavorful and pairs well with everything! Plus, my daughter loves it, and that’s a major win because she’s 4 and everything is a hit or miss with her. So I’m thankful she loves this parmesan risotto! Win!

Parmesan Risotto

If you love to make risotto, I highly recommend this Risotto Pan (it’s the one I used here).

Parmesan Risotto

Parmesan Risotto

A fool-proof recipe for delicious parmesan risotto! 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 5 1/2 cups chicken broth
  • 1 cup water
  • 4 tablespoons butter
  • 1 onion - chopped
  • 2 cloves garlic - minced
  • 2 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1 1/2 cups grated parmesan cheese
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  • Bring chicken broth and water to a simmer in a large saucepan. Reduce heat to simmer, and cover. 
  • In a dutch oven or large (at least 8 qt) pot, melt butter over medium heat. Add onion and cook until softened. Add garlic. 
  • Add rice to post and cook, stirring frequently (about 3-5 minutes) or until edges of rice are translucent.
  • Pour in the wine and continue to stir until absorbed (about 3 minutes). Add 4-5 cups of chicken broth, reduce to a simmer, cover pot and stir occasionally until fully absorbed (about 15 minutes). 
  • Add remaining broth, salt, and pepper. Stir gently. Risotto should be creamy. Sprinkle on parmesan and stir until incorporated. Add additional chicken broth if you want a looser consistency. 
  • Garnish with chopped chives or basil. Add additional parmesan, salt and pepper to taste, if needed. 


Calories: 394kcalCarbohydrates: 53gProtein: 12gFat: 11gSaturated Fat: 6gCholesterol: 31mgSodium: 1513mgPotassium: 241mgFiber: 2gSugar: 1gVitamin A: 335IUVitamin C: 12.5mgCalcium: 228mgIron: 3.3mg
Tried this recipe?Let us know how it was!

I hope you love this parmesan risotto as much as my family! If you experiment with other flavor varieties, let me know in the comments. I love trying new risotto flavors!

For a few of my other favorite side dishes, check out:

Skillet Pimento Mac & Cheese

Garlic Cheese Crescent Swirl

Southern Tomato Pie

Roasted Parmesan Asparagus


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