Parmesan Risotto Recipe

Risotto with cheese in a white bowl with rice, rosemary, bread, on a white table.

5 from 1 vote

This delicious parmesan risotto is so easy to make. A traditional Italian dish, this recipe pairs with just about anything!

Prep Time5

Cook Time1

Course: Dinner, Side

Cuisine: Italian

Servings: people

Calories: 193kcal

Author: Kelly Stilwell

Ingredients

4 cups vegetable stock
2 T olive oil
½ tsp garlic minced
1 onion small, chopped
¼ tsp kosher salt
1 cup Arborio rice
¼ cup parmesan cheese aged, freshly grated
1 tsp rosemary fresh, minced

Instructions

In a medium pan, bring the vegetable broth to a boil. Once boiling, reduce heat to a simmer and cover pot.
Chop the onions and the mince the garlic.
In a medium pot or dutch oven, heat the olive oil over medium heat.
Sauté the onions and garlic until onions are translucent, about 5 minutes. Add salt and stir.
Add the Arborio rice and stir for about 5 minutes until the edges of the rice are translucent.
Add a cup of the broth to the rice and stir. You can let this simmer, but you must stir often. Do not walk away!
Once the liquid has been absorbed, add more broth. Repeat until risotto is al dente to the bite. Al dente is chewy, not completely soft.
Just before all liquid is absorbed, add the rind of the parmesan cheese for extra flavor. Lightly stir. Remove rind once liquid is absorbed.
Once the risotto is done, add a freshly grated parmesan cheese. Stir well. Add a little extra on top.
Sprinkle with chopped fresh rosemary and serve warm.

Notes

This risotto must be stirred every couple of minutes to get the creamy texture that makes this dish so delicious. If you run out of broth and the risotto is still a bit too hard, add a little water and con.

I have made this creamy risotto recipe so many times I could do it with my eyes closed, but I have also walked away and burned it. Don't do that!

Add the rind (about 1 inch) of the parmesan cheese with the last cup of broth for extra flavor. Always take out parmesan rinds before serving.

This recipe was made as a side dish for 6, but feel free to serve it as a main dish for 2 or 3.

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