Creamy Parmesan Risotto

Ingredients

• 1.2 litres (5 cups)chicken stock
• 22.5 ml (1 1/2 tbsp)extra-virgin olive oil
• 150 g (1 cup), dicedonion
• 300 g (1 1/2 cups), uncookedArborio rice
• 1.25 ml (1/4 tsp)salt
• 14 g (1 tbsp)unsalted butter
• 2.5 ml (1/2 tsp)pepper
• 113 g (4 oz), gratedParmesan
• 15 ml (1 tbsp), choppedfresh parsley

Instructions

1. 1

   Warm the stock

   Bring the chicken stock to a simmer in a large saucepan. Keep it warm over low heat without letting it boil.

2. 2

   Heat the oil

   Set a Dutch oven over medium heat. Add the olive oil and swirl it around to coat the base.

3. 3

   Cook the onion

   Add the diced onion and cook for 5 minutes, stirring occasionally.

4. 4

   Toast the rice

   Stir in the Arborio rice and salt. Cook for 1 minute, stirring frequently.

5. 5

   Add first stock

   Pour in 120 ml (1/2 cup) of stock and cook for 2 minutes, or until the liquid is absorbed, stirring frequently.

6. 6

   Add more stock

   Stir in 360 ml (1 1/2 cups) of stock. Cook for 4 minutes, stirring constantly, until the liquid is nearly absorbed.

7. 7

   Finish adding stock

   Add the remaining stock in 180 ml (3/4 cup) portions, stirring nearly constantly and letting each portion absorb before adding the next. Continue for about 20–25 minutes, reserving 80 ml (1/3 cup) for the final addition.

8. 8

   Remove from heat

   Take the pot off the heat.

9. 9

   Finish the risotto

   Stir in the reserved stock, butter, pepper and grated Parmesan.

10. 10

    Add the parsley

    Scatter the chopped parsley over the risotto.

What is Parmesan risotto?

Risotto is an Italian rice dish cooked gradually with stock, with frequent stirring helping the grains release starch into the liquid. This version finishes with butter and Parmesan for a creamy texture and savoury flavour.

Arborio rice is a short-grain variety commonly used for risotto. Its starchy surface helps make the dish cohesive while the grains retain some bite when cooked carefully.

Nutrition and macros by portion

The nutrition label shows one serving as written: 576 calories, 23g protein, 74g carbs, 19g fat.

The Arborio rice supplies most of the carbohydrates, while olive oil, butter and Parmesan contribute much of the fat. Parmesan also provides protein, alongside the chicken stock. To balance the plate, serve a portion with vegetables or a simple salad.

Why warm stock matters

Warm stock: keeping it at a gentle simmer means it can be added without cooling the rice mixture. Keep the heat low so it stays warm without boiling.

Gradual additions: adding stock in portions gives the rice time to absorb liquid as it cooks. Stir frequently, especially as each addition nears absorption.

Building the flavour

Onion: cooking it in olive oil for 5 minutes softens it before the rice goes in. Stir occasionally so it cooks evenly.

Parmesan: grated cheese stirs into the hot rice at the end, bringing saltiness and richness. The recipe also adds butter and pepper at this stage.

Getting the texture right

Watch the liquid: the first 120 ml of stock should be absorbed after about 2 minutes, and the next 360 ml should be nearly absorbed after about 4 minutes. For the remaining stock, use the recipe's cue of letting each portion absorb before adding the next.

Keep stirring nearly constantly during the final 20–25 minutes of stock additions. The finished rice should be creamy, with the grains cooked through but not falling apart.

Timing the final addition

Reserve about 80 ml (1/3 cup) of stock for the final addition, as directed. Once the pot is off the heat, stir it in with the butter, pepper and Parmesan.

The recipe takes 40 minutes in total, so have the stock warm and the ingredients ready before you begin cooking the rice.

What to serve alongside

As a side: serve the risotto alongside pan-seared steak, as suggested in the recipe description. Its creamy texture makes a substantial accompaniment.

As a meal: add scallops or toss in mushrooms to make the dish more filling. Finish with the parsley just before serving.

Recipe notes & tips

• Keep the stock warm over low heat throughout cooking.
• Stir the rice frequently so it cooks evenly as it absorbs the stock.
• Add each stock portion only after the previous one has been absorbed as directed.
• Reserve the final 80 ml (1/3 cup) of stock for stirring in off the heat.
• Grate the Parmesan before you reach the finishing stage so it is ready to stir in.

Variations

• Add mushrooms: toss them into the finished risotto for a more substantial meal.
• Add scallops: serve them with the risotto as suggested in the recipe description.
• Serve with steak: pair it with pan-seared steak for a hearty plate.
• Adjust the herbs: keep the parsley topping, or leave it off if you prefer.

Common mistakes to avoid

• Boiling the stock: keep it warm over low heat rather than letting it boil.
• Adding stock all at once: use portions and wait for each to absorb before adding the next.
• Leaving the rice unattended: stir frequently, and nearly constantly during the final stock additions.
• Forgetting the reserve: set aside 80 ml (1/3 cup) of stock for the final addition.
• Adding the finish over heat: remove the pot from the heat before stirring in the reserved stock, butter, pepper and Parmesan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan, stirring in a little stock or water if needed to loosen the texture.

Frequently asked questions