Parmesan Risotto
Updated Aug 14, 2025
Creamy risotto with Parmesan made with the classic arborio rice, fresh bay leaves, garlic, onions, and stock. Only 5 minutes to prep.
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Parmesan loaded risotto is so good!
I used to think a risotto recipe meant standing over the stove forever, stirring until your arm went numb. This risotto recipe takes about 30 minutes from start to finish and still comes out creamy and full of flavor.
I keep it simple with garlic, herbs, and parmesan, which makes it rich without being heavy. Sometimes I make it as a side with Creamy Pesto Chicken or Garlic Butter Shrimp, but plenty of times it’s been dinner all on its own.
Happy Cooking!
– Yumna
Parmesan Risotto Ingredients
- Arborio rice – This rice is key to a creamy risotto since it’s high in starch. You could also use Carnaroli or Vialone Nano.
- Butter – You could also use a combination of butter and olive oil or just oil if you prefer.
- Broth – You can use chicken broth or vegetable broth. If you don’t have any, simmering salted water could also work.
- Onions, garlic and bay leaves – I prefer yellow onions, but you can use any variety. Or swap the onion and garlic for 2 small shallots. I use fresh bay leaves, but if you only have dry, use 1 instead of 3.
- Parmesan cheese – I prefer freshly grated since it doesn’t have any stabilizers. You could also use grated Pecorino Romano for a nuttier flavor.
How to Make Parmesan Risotto
Risotto Recipe
Creamy risotto with Parmesan made with the classic arborio rice, fresh bay leaves, garlic, onions, and stock. Only 5 minutes to prep.
Ingredients
- 4 cups low-sodium vegetable broth
- 3 tablespoons butter divided
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 2-3 fresh bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- In a medium saucepan, bring broth to a boil and then reduce to a low simmer. Keep heat on low.
- Meanwhile, in another medium saucepan over medium heat, melt 2 tablespoons butter. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Stir rice and bay leaves into onion mixture and season with salt and pepper. Cook, stirring constantly, until rice is coated with the butter and onions and lightly toasted, about 3 minutes.
- Use a ladle to add ½ cup of broth, stir, then allow the broth to be almost all absorbed, 2-3 minutes. Keep adding more broth, ½ a cup at a time and allow the broth to get absorbed undisturbed, until all the broth is incorporated, about 20 minutes total.
- Remove the saucepan from heat, remove the bay leaves and discard. Stir in the Parmesan cheese and more butter and serve immediately.
Notes
Storage: Risotto is best served hot and fresh after being made, but can be stored up to 3 days in the fridge. Add a splash of water or broth before heating in the microwave or stovetop until warm. I don’t recommend freezing risotto as it loses its al dente texture through freezing, thawing, and reheating.
Nutrition
Calories: 351kcal, Carbohydrates: 45g, Protein: 13g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 921mg, Potassium: 290mg, Fiber: 2g, Sugar: 1g, Vitamin A: 365IU, Vitamin C: 2mg, Calcium: 170mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t rinse the rice. The key to this recipe is the starch on the rice, so don’t rinse it off! If you want, you can soak it in the broth by adding both to a large bowl, stirring and letting it sit for about 10 minutes. Then strain the rice over a large pot so the broth contains all that starch. This will allow the rice to cook a bit quicker and allow it to toast better during step 3.
- Opt for a wide shallow pot. When the rice has more room, it forms an even layer across the bottom near the heat source, allowing consistent cooking throughout.
- Use low, simmering heat. This low simmer is ideal for soaking up the liquid as it steams away in an uncovered pan. I’ve found that this temperature cooks off the broth without overcooking the rice.
- You don’t need to stir constantly. It’s important to stir every once in a while, but it doesn’t need to be constant. Keep a close eye and agitate the rice once it starts to look dry.
- Add broth in batches, not all at once. I add about ½ cup of broth at a time and wait until the liquid is nearly absorbed before adding the next. Because the rice cooks without a lid, you’ll notice how it will absorb the broth and evaporate.
- Check for Doneness. All brands and varieties of risotto rice will cook at different rates. Tasting it will be the best way to check for doneness. Once all the broth has evaporated in stages, check that the risotto looks creamy but not too thick. You also want a soft al dente bite before stirring in the cheese and extra butter.
Recipes to Pair with Parmesan Risotto
- Roasted Salmon with Asparagus
- Grilled Dijon Chicken
- Cast Iron Skillet Steak
- Rosemary Roasted Whole Chicken
- Beef Tenderloin Roast
Comments
Thank you so much for sharing this was waiting for the recipe from your end.๐ฅฐโฃ๏ธ๐
You are so welcome! Yay!!