Menu Enter a recipe name, ingredient, keyword...

Creamy Parmesan Risotto


This dreamy, creamy parmesan risotto is both soothing and comforting but most importantly - it's DELICIOUS!

Google Ads
Rate this recipe 4.3/5 (4 Votes)


  • 5 cups chicken stock
  • 1 1/2 tablespoons olive oil extra-virgin
  • 1 cup onion, diced
  • 1 1/2 cups Arborio rice uncooked
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/2 teaspoon pepper
  • 4 ounces Parmesan, grated
  • 1 tablespoon parsley, chopped


Servings 4
Preparation time 15mins
Cooking time 50mins


Step 1

Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.

Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.

Add onion; cook 5 minutes, stirring occasionally.

Add the Arborio rice and salt, cook 1 minute, stirring frequently.

Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.

Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.

Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20 to 25 minutes); reserve 1/3 cup stock at last addition.

Remove pot from heat.

Stir in reserved remaining stock, butter, pepper, and cheese.

Top the risotto with parsley.


You'll also love

Review this recipe

Roasted Red Onions & Delicata Squash Vegan Stuffing