Creamy Parmesan Risotto

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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 426 calories
    • Calories 33 calories from fat
    • Fat 16 g
    • Sat Fat 9 g
    • Cholesterol 39 mg
    • Sodium 509 mg
    • Protein 12 mg
    • Carbohydrate 50 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 138 mg


  1. Check 3 to 4cups low-sodium chicken broth
  2. Check 4tablespoons unsalted butter
  3. Check 1 medium onion, finely chopped
  4. Check 1 clove garlic, minced
  5. Check 1 1/2cups Arborio rice
  6. Check 1cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
  7. Check 1/2teaspoon kosher salt
  8. Check 1/4teaspoon freshly ground black pepper
  9. Check 1/2cup freshly grated Parmesan, plus more for serving


  1. In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
  2. In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
  3. Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
  4. Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.