Parmesan Risotto is a classic dish that is super simple to make. It can easily stand alone as a light main course, or accompany your favorite grilled protein!
I love to serve Parmesan Risotto with Garlic Butter Shrimp or Bacon-Wrapped Chicken. Add a fresh summer salad and you’ve got a great meal!
An Easy Italian Dish
What if I told you there was a restaurant-worthy meal sitting in your pantry right now? Well, if you have rice, an onion, some chicken broth, and a little Parmesan cheese, you’ve got the ingredients for a great pot of creamy, Parmesan Risotto.
From start to finish, this risotto takes under 30 minutes, so it’s great for an easy weeknight dinner. If you want to make it more of a one-pot meal, stir in some peas and a little diced prosciutto and fresh baby arugula at the end.
Ingredients You’ll Need
- Olive oil
- Onion
- Rice
- Chicken broth
- Butter
- Parmesan cheese
- Salt, pepper, parsley, and fresh lemons, for garnish
How To Make Parmesan Risotto
Onion Prep – To start, heat some olive oil in a large skillet over medium heat. Add in the chopped onion and cook it until it has softened. This will take about 3 minutes but you don’t want to brown it.
Rice – Once the onion is soft, stir in the rice. Cook them for about 4 minutes, or until the rice is translucent around the edges and just a small white dot remains in the center.
Broth – Once the rice is translucent around the edges, begin adding in the chicken broth. You’ll want to add 1 cup at a time, and stir often until the rice absorbs almost all of the liquid. Once that happens, add in the next cup. Keep stirring, as this is what makes the risotto creamy.
Is It Done – The risotto is ready when the rice grains are cooked and have just a little al dente bite to them.
Butter – Remove from the pan from the stove and then stir in the butter.
Cheese – Once the butter is blended into the rice, add the parmesan cheese and season the risotto with salt and pepper to taste.
Serving – You’ll want to serve the risotto nice and warm. Sprinkle the top with a little extra cheese, fresh parsley, and a squeeze of lemon to your liking.
Recipe Note – Some risotto recipes call for 1/4 cup dry White Wine, but you can add a squeeze of lemon right at the end if you’re looking for a little more of an acidic bite.
More Easy Side Dishes
- Easy Homemade Spanish Rice
- Oven Roasted Vegetables
- Cream Cheese Mashed Potatoes
- Grilled Asparagus
- Honey Glazed Carrots
Here’s a printable recipe card for your convenience –
Parmesan Risotto Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 cup rice
- 4 cups chicken broth
- 1 tablespoon butter
- 1/2 cup parmesan cheese, grated
- salt and pepper
- fresh parsley, chopped
- fresh lemons*
Instructions
- Heat oil in a large skillet over medium heat. Add in the onion and cook until softened, but not browned, about 3 minutes.
- Once the onion is soft, add the rice and stir. Cook for 3-4 minutes, or until the rice is translucent around the edges and just a small white dot remains in the center.
- Once the rice is translucent around the edges, begin adding in the chicken broth, 1 cup at a time and stir often until the rice absorbs almost all of the liquid before adding the next cup. Keep stirring, as this is what makes the risotto creamy.
- The risotto is ready when the rice grains are cooked and have just a little al dente bite to them.
- Remove from heat, and stir in the butter.
- Once the butter is blended in, add the parmesan cheese and season with salt and pepper to taste.
- Serve warm, sprinkled with a little extra cheese, fresh parsley, and a squeeze of lemon to your liking.
Notes
Nutrition
Other Notes
This parmesan risotto is one dish you’ll want to put on the menu again and again. Enjoy!
