This Easy Creamy Parmesan Risotto lets you get restaurant-worthy creaminess without a drop of wine, and it’s perfect for weeknights or a cozy dinner. I’ve tested it many times and learned how small moves—like toasting the rice briefly and using hot broth—make a huge difference. If you enjoy rich, comforting risottos, try this creamy broccoli Parmesan risotto as a veggie-forward variation I often serve alongside this recipe.
Why Make This Recipe
- Deep, cheesy flavor: Parmesan and butter create a silky mouthfeel that tastes indulgent without heavy cream.
- Simple ingredients: Pantry staples like Arborio rice, broth, and Parmesan, with no wine required.
- Fast enough for weeknights: Prep and cook in about 30 minutes for a fast, elegant meal.
- Versatile: It pairs well with roasted vegetables, chicken, or seafood for many occasions.
- Personal insight: I love this recipe because it delivers that classic risotto texture without fuss—perfect when I want something impressive but manageable for busy evenings.
Also try pairing it with a crisp, baked chicken like this baked Caesar chicken with creamy Parmesan sauce if you want a fuller meal.
Recipe Overview
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Servings: 4 (about 1 cup per person)
Difficulty: Easy–Medium
Method: Stovetop risotto—sauté aromatics, toast Arborio rice, add warm broth gradually while stirring until al dente, finish with butter and Parmesan.
For a casual menu idea, a fresh tart or pie pairs well—think a light tomato tart like the best Southern tomato pie when entertaining.
My Experience Making This Recipe
I tested this risotto multiple times to balance creaminess and tempo so it works on a weeknight. I adjusted broth volume and finishing fat to avoid a gummy texture and to ensure a glossy finish. The biggest discovery was using broth that’s hot (about 160–180°F) to keep the cooking steady and even.
How to Make Easy Creamy Parmesan Risotto – Restaurant-Worthy Without the Wine
Start by finely chopping 1 small onion and gently sautéing it in 2 tablespoons olive oil over medium heat until translucent (about 4 minutes). Add 1 cup Arborio rice and toast for 1–2 minutes until edges look translucent, then add a ladle (about 1/2 cup) of hot chicken or vegetable broth and stir until mostly absorbed. Continue adding hot broth, one ladle at a time, stirring often and allowing the rice to reach al dente in 18–22 minutes; you should end with a creamy, slightly loose consistency. Finish off heat with 2 tablespoons unsalted butter and 1/2 cup freshly grated Parmesan, season to taste, and rest 1–2 minutes before serving.
Ingredients (tested amounts)
- 1 cup Arborio rice
- 3½–4 cups low-sodium chicken or vegetable broth, kept hot
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced (optional)
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan (plus extra to serve)
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup heavy cream or mascarpone for extra silkiness
Equipment: heavy-bottomed 3–4 quart saucepan or wide sauté pan, wooden spoon, ladle, microplane or fine grater for cheese, instant-read thermometer (optional).
Expert Tips for Success
- Keep the broth hot: Adding cold broth drops the temperature and lengthens cooking; aim for 160–180°F so the rice cooks evenly.
- Toast the rice briefly: This seals the grains and helps control starch release, giving a creamier but less gummy texture.
- Stir often, not constantly: Frequent stirring (every 30–60 seconds) encourages gentle starch release; constant violent stirring can make the risotto gluey.
- Use freshly grated Parmesan: Pre-grated cheese contains anti-caking agents that affect melting and texture—fresh is smoother and more flavorful.
- Control final consistency with finishing fats: Stir in butter and a little cream or mascarpone off heat to get a glossy, restaurant-style finish; if too thick, loosen with a splash of warm broth.
Also consider flavor pairings when serving—creamy, garlicky pastas like the Cajun chicken with creamy garlic Parmesan linguine share complementary flavors.
How to Serve Easy Creamy Parmesan Risotto – Restaurant-Worthy Without the Wine
Serve risotto immediately in shallow bowls so it spreads slightly and shows off the creamy texture. Top with more grated Parmesan, a crack of black pepper, and a few drops of good olive oil or lemon zest for brightness. Pair with roasted asparagus, seared scallops, or a simple green salad for a balanced plate. For a heartier dinner, finish plates with sliced roasted chicken or a bold garlic-butter chicken option like Cajun garlic butter chicken with creamy Parmesan twisted pasta for an indulgent surf-and-turf vibe.
Storage and Reheating Guide
Refrigerate leftovers in an airtight container for up to 3 days; cool to room temperature no longer than 2 hours before storing. Freezing is possible but changes texture—freeze in portion-sized airtight containers for up to 1 month and expect a slightly looser texture when thawed. Reheat on the stovetop over low heat with a splash (1–1/4 cup per cup of risotto) of hot broth or milk, stirring gently until creamy; microwave in short bursts (30–45 seconds), stirring between intervals, adding liquid as needed.
Recipe Variations
- Mushroom Parmesan Risotto: Sauté 8 oz sliced cremini mushrooms with the onion and fold in chopped parsley at the end.
- Dairy-free option: Use vegan butter and 3 tbsp nutritional yeast plus a splash of plant milk for creaminess; texture changes slightly but remains satisfying.
- Protein add-in: Stir in seared shrimp or shredded rotisserie chicken toward the end to heat through.
- Lemon-pea risotto: Add 1 cup frozen peas in the last 2 minutes and finish with 1 tsp lemon zest and extra Parmesan for a bright twist.
Nutritional Highlights
- Good source of calcium and protein from Parmesan; portion-controlled servings are satisfying.
- Higher in carbohydrates due to rice—pair with vegetables or protein for a balanced meal.
- Allergen info: Contains dairy (Parmesan, butter). Arborio rice is naturally gluten-free, but check labels for cross-contamination if you have celiac disease.
Troubleshooting Common Issues
- Risotto is too thick or gummy: You likely used too much heat or added broth too quickly; add warm broth a little at a time and reduce heat to a gentle simmer.
- Rice still firm after 25 minutes: Your broth may have been cool or the heat too low; use hot broth and maintain a simmer, and cook an extra 3–5 minutes until al dente.
- Grainy or separated finish: Overheating after adding cheese or using low-quality cheese can cause separation—finish off heat and use freshly grated Parmesan.
Frequently Asked Questions
Q: Can I use a different rice, like long-grain or brown rice?
A: Use short-grain starchy varieties—Arborio, Carnaroli, or Vialone Nano—for classic risotto creaminess. Long-grain rice won’t release enough starch; brown rice can be used but needs much longer cooking and more liquid, changing timing and texture.
Q: Do I have to stir risotto constantly?
A: No—frequent stirring (every 30–60 seconds) is enough. Constant vigorous stirring isn’t necessary and can make the texture gluey; steady attention and gentle agitation encourage the right starch release.
Q: Can I prepare risotto ahead of time for guests?
A: Partially: cook the risotto to very al dente, cool quickly, and store in the fridge. Reheat with hot broth and finish with butter and Parmesan just before serving for the best texture.
Q: Is white wine essential in risotto?
A: Not at all—wine adds acidity and depth, but you can replace it with an equal amount of hot broth plus 1 tsp lemon juice for brightness, as this recipe demonstrates for wine-free restaurant-style flavor.
Print
Easy Creamy Parmesan Risotto
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and rich risotto made without wine, perfect for a comforting weeknight meal.
Ingredients
- 1 cup Arborio rice
- 3½–4 cups low-sodium chicken or vegetable broth, kept hot
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced (optional)
- 2 tbsp unsalted butter
- 1/2 cup freshly grated Parmesan (plus extra to serve)
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup heavy cream or mascarpone for extra silkiness
Instructions
- Finely chop the onion and sauté it in olive oil over medium heat until translucent (about 4 minutes).
- Add the Arborio rice and toast for 1–2 minutes until the edges look translucent.
- Add a ladle (about 1/2 cup) of hot broth and stir until mostly absorbed.
- Continue adding hot broth, one ladle at a time, stirring often until the rice reaches al dente in 18–22 minutes.
- Finish off heat with butter and Parmesan, season to taste, and let it rest for 1–2 minutes before serving.
Notes
Serve immediately to showcase the creamy texture. Optionally, top with more Parmesan and a crack of black pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg