This parmesan risotto is a rich, velvety dish made with arborio rice and a flavorful parmesan broth. It’s perfect on a cool evening and tastes wonderful served with crusty bread.
We often test recipes that use parmesan, which leaves us with leftover parmesan rinds. That inspired our homemade parmesan broth and ultimately this parmesan risotto recipe.
The texture is unbelievably creamy — our kids call it “rice mac and cheese,” and adults can’t get enough.
What You Need for Parmesan Risotto
These nine simple ingredients deliver a deeply flavored, creamy risotto:
- parmesan broth – use homemade parmesan broth, made from veggie scraps and parmesan rind, for the best flavor.
- olive oil – for sautéing the onion, garlic, and rice.
- white onion – finely diced; yellow onion works as a substitute.
- garlic – three cloves, minced; add more if you prefer a stronger garlic flavor.
- arborio rice – this starchy rice creates the classic creamy risotto texture; don’t substitute with other rice varieties.
- parmesan cheese – freshly grated Parmigiano Reggiano yields the best taste.
- salt and pepper – to taste.
- parsley or thyme – fresh herbs to finish the dish.
More of our Favorite…
Recipes with Parmesan
- Parmesan Crisps
- Crispy Parmesan Chicken Nuggets
- Chicken Parmesan Casserole
Variations + Substitutions
There are many ways to adapt this risotto. If you don’t have parmesan broth, use any broth you have on hand — vegetable, chicken, or beef will work.
To add vegetables, sauté mushrooms first, then toast the rice in the same pan. Mushrooms bring a savory depth that pairs beautifully with parmesan.
Great Jones
The Dutchess
This 6.75-quart enameled cast iron Dutch oven is a favorite for one-pot meals; sturdy, even-heating, and beautiful to serve from.
FAQ
Risotto is an Italian rice dish cooked slowly in liquid — usually broth — until it becomes thick, creamy, and tender. Arborio rice is commonly used for its starchy texture.
Parmesan risotto is arborio rice cooked slowly with garlic and parmesan, often finished with grated cheese and herbs. Using a parmesan-based broth intensifies the cheese flavor.
Yes. If you don’t have time to make parmesan broth, any good-quality broth will produce a delicious risotto.
Storage
Allow the risotto to cool completely, then transfer it to an airtight container. Store in the refrigerator for 3–5 days.
Reheating instructions: Gently reheat over medium-low heat on the stovetop. Stir in about 1/2 cup of broth to loosen the risotto and restore its creamy texture.
Can you freeze parmesan risotto?
We don’t recommend freezing risotto; the texture changes and becomes grainy once frozen and thawed.
What to Serve with Parmesan Risotto
Serve this risotto with crusty bread or a simple salad to balance the richness. It also pairs well with roasted vegetables or a light protein like grilled chicken or shrimp.
Creamy Parmesan Risotto
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Ingredients
- 4 cups parmesan broth, plus more if needed
- 3 tablespoons olive oil
- ½ medium white onion, finely diced
- ¼ teaspoon salt, separated
- 3 cloves garlic, minced
- 1 cup arborio rice
- 2 cups shredded parmesan cheese
- ¼ teaspoon ground black pepper
- 2-3 tablespoons fresh chopped parsley or thyme
Instructions
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Add the broth to a pot and bring it to a gentle simmer. Reduce the heat to low and keep the broth warm.
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Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil.
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When the oil is fragrant, add the onion and sprinkle with 1/8 teaspoon of the salt. Sauté until translucent, about 4–6 minutes.
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Add the garlic and cook until fragrant, about 30–60 seconds.
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Stir in the arborio rice, coating it with the oil and mixing it with the onion.
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Reduce the heat to medium. Add about ½ cup of warm broth to the rice and stir until the liquid is fully absorbed. Continue adding broth ½ cup at a time, stirring frequently, until about ½ cup of broth remains. This process takes about 20–25 minutes. Check the rice for doneness — it should be nearly al dente. If it’s still too firm, you may need up to an extra ½–1 cup of broth.
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Add the final ½ cup of broth and let it absorb about halfway, then stir in the grated parmesan and the black pepper until the cheese melts and the risotto becomes creamy.
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Remove from the heat, sprinkle with fresh herbs and extra parmesan, and serve immediately.
Tips & Notes
- Broth – if you don’t have time to make parmesan broth, any high-quality broth will work and still produce a tasty risotto.
Nutrition
Nutrition information is an approximation.
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