recipes,savory

White Wine and Parmesan Risotto

posted on : January 16, 2019 posted by : Kirsten Bell 67 Comments
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Risotto is one of my favorite foods on the planet. It’s a major comfort food recipe, and is a perfect side dish for pretty much anything! This white wine and parmesan risotto recipe is creamy and cheesy, with just a hint of white wine. I love this as a side dish for my Garlic Salmon, but have also been known to eat a bowl of it on its own as a main course!

This is an easy parmesan risotto recipe that’s great all year-round, and will quickly become a family favorite. Scroll to the bottom of this post for more recipes to complete your meal!

Want more risotto recipes? Also check out my Easy, Creamy Lemon Risotto Recipe!

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Risotto is a creamy Italian rice dish that is the ultimate comfort food recipe! And not by coincidence, this is the most popular recipe on my website! It’s full of delicious flavor, and I can never serve this without people going crazy over how good it is! There’s no better response than that, right?
 
 
white wine and parmesan risotto
 
 

The Best Wines for White Wine and Parmesan Risotto:

You’ll notice that this recipe calls for a dry white wine. A few examples of dry whites are Sauvignon Blanc, Albarino and Chardonnay.

There’s no need to splurge on a really expensive bottle of wine for this recipe, but I always recommend buying a bottle that you’ll enjoy drinking, because you will definitely taste a hint of the wine flavor in the risotto. Plus you’ll have more to enjoy on the side! (Please note: the wine completely cooks out, so this a kid friendly recipe!)

I usually opt for a bottle in the $10-$15 range, like this Waterbrook Chardonnay, and pour two glasses. One for the risotto, one for me!

 
white wine and parmesan risotto recipe
 

What is Arborio Rice?

Arborio rice is an Italian rice variety that’s naturally high in starch. That’s what gives risotto its signature creamy texture! The key to cooking arborio rice to maximize its creaminess in risotto recipes is low heat, and letting all the liquid absorb before adding more. You can find arborio rice in most grocery stores in the rice section.

 

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White Wine and Parmesan Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 21 reviews
  • Author: Kirsten Bell
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 6 Servings 1x
  • Cuisine: Italian
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Description

Easy, creamy and delicious! This easy risotto will quickly become a family favorite.

Ingredients

Scale

1 shallot, finely chopped

2 cloves garlic, finely chopped

3 tablespoons butter

1 1/2 cups arborio rice

1 cup dry white wine (See wine notes below)

4 cups chicken broth

1 cup parmesan cheese, shredded

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Instructions

Bring the 4 cups of chicken broth to a boil, then reduce heat and let simmer. Heat butter in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!

Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper and paprika. Serve hot.

Notes

What wine to use? You’ll want a wine with a high acidity, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, Sémillon. Even though it’s fuller and more oaky, I also love to use Chardonnay!

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67 COMMENTS

  1. Thespianage | 16th Aug 19

    This was my first time making risotto and this recipe worked perfectly! Thank you so much for the simple directions and straight forward steps. I couldn't get a picture fast enough because my family ate it all up! I am being told I have to make this again soon. I made it with chicken and salad, paired perfectly. Even had a picky eater saying they loved it. Thank you so much!

  2. Kirsten Bell | 23rd Aug 19

    Thank you so much for this comment, it seriously made my day to read this!! I'm so glad that it was such a hit, and that even your picky eaters loved it! I just published my new Lemon Risotto Recipe, if you're interested! Again, thank you so much for sharing!!

  3. Viki | 5th Sep 19

    Hi I got a little confused. How much stock am I supposed to bring to a boil?

  4. Kirsten Bell | 5th Sep 19

    Hi Viki! Thanks so much for trying my recipe! You will want to bring all 4 cups of the chicken broth/stock to a boil, and then a simmer. Enjoy!

  5. J Parker | 21st Sep 19

    I never know what to do with leftover chinese rice when we get a lunch special. I adapted your recipe to my chinese rice (of course it was less of the original ingredients) but it turned out better than I expected. I am going to try it again & again!!

  6. SkOffical | 22nd Sep 19

    that is truly intellectual content and written as quickly as ease for a change. it is first-class to look that a few human beings but understand a way to write a air make recognized! Guest Post

  7. Kat | 16th Oct 19

    Made this! Thanks so much was very good and easy to follow the instructions!

  8. SUE SILVA | 27th Jan 20

    HI. THIS SOUNDS DELICIOUS. AM I MISSING SOMETHING OR IS THERE NO PRINT OPTION?
    THANKS 🙂

  9. Charlotte | 19th Apr 20

    This was delicious, I was intimidated by risotto but this was easy and delicious for a novice cooks thank you!



    • Kirsten Bell | 24th Apr 20

      I’m so glad you enjoyed it! Thank you for trying my recipe!

  10. Kerima De La Ossa | 24th Apr 20

    Hi, I couldn’t find chicken broth, can I use chicken stock instead. If so, anything you recommend adding? Thank you!!

    • Kirsten Bell | 24th Apr 20

      Hi! Yes you can use chicken stock instead of chicken broth, no problem at all! It should be great!

  11. Chelsea @ Mae's Menu | 13th May 20

    This looks so good– I’m with you, Risotto is one of my favorite comfort foods as well. 🙂 I can’t wait to try your recipe. Thanks so much for sharing!

    • Kirsten Bell | 16th Jun 20

      Thank you so much! I hope you enjoyed!

  12. Patrick | 17th May 20

    t ! Due to Covid -19 lockdown rules I can’t get white wine. Is White Wine Balsamic Condiment (Wine vinegar Modena) an acceptable alternative? Thanks

    • Kirsten Bell | 16th Jun 20

      Hi there, vinegar is quite different from wine, so no that won’t work as a substitute. I hope you’ve been able to get your hands on a bottle of wine to try this with! Thanks so much!

  13. Sue | 12th Jun 20

    I made this with chicken piccata and steamed broccoli and cauliflower with home made Italian bread

    • Kirsten Bell | 16th Jun 20

      That sounds amazing! What a perfect meal idea!

  14. Cinder | 9th Jul 20

    Great recipe. It is so easy to make. I have always been scared to try to make risotto but your recipe is so simple.



  15. Jonimahoney | 23rd Jul 20

    Can I make this up ahead and warm it before dinner

  16. Notes1j | 27th Jul 20

    Made this tonight for dinner with my husband and we loved it! First time making risotto, too!

  17. Brittany | 18th Aug 20

    Made this recipe tonight and it turned out delicious!! Once it was fully cooked I stirred in some 1 inch pieces of sautéed asparagus, about 1 cup of spinach and a 1/2 lb of detailed shrimp that I cooked in butter, salt and pepper. It was such a delicious meal! I’ll definitely add this into my dinner recipe rotation!



  18. HM | 5th Sep 20

    I couldn’t find Arborio rice so I used orzo and it actually worked fabulous! We just call it orzotto at our house now 🙂

  19. Gina | 28th Sep 20

    Hi,
    I’ve been contemplating on making this dish and today is the day! But I was Wondering which Parmesan brand do did you use or what’s the best ? I bought Fresh Parmesan ?!

  20. Glenna | 4th Oct 20

    Love this recipe. I’ve made it several times, always a big hit! I’ve added frozen peas at the end just for added texture.



  21. Melissa K | 17th Oct 20

    I don’t eat many carbs, so when I do I want it to be damn delicious. This absolutely fit the bill!! I’ve tried prepackaged risottos with less than stellar flavor, and have tried some other recipes without much success. This was such a pleasant surprise!! Thank you for specifying that the liquid needs to be already hot, to be added in small amounts, and to be absorbed prior to adding more. I’m sure those details made all the difference!! I’m so pleased to be able to finally be able to make a risotto!



  22. Nicole | 13th Dec 20

    For those with big families wondering if you need to double – you don’t! This is amazing but so filling, our family of 6 (including 3 large men, and a bottomless out of a first-grader) devoured this (with seared scallops added) and still had a few leftovers.



  23. Caroline | 17th Dec 20

    Looks delicious! Can you use regular rice for this? Thanks!

  24. Evangeline | 5th Jan 21

    Made this tonight…DELICIOUS! I was intimidated by risotto before, but it wasn’t hard to make at all! Served it with breaded chicken breast, a salad and garlic toast! WONDERFUL 👍

  25. Jane | 7th Jan 21

    I used smoked paprika and served with rosemary garlic citrus chicken. It was divine!



  26. monica | 31st Jan 21

    Simply delicious, my husband said today he was craving for a risotto .This recipe is WOW , over the top, amazing. He even repeated. We ate it with a bruschetta and as being transported for a moment to Italy.
    (My husband is Italian and we havent been to Italy since 2 years now and with lockdown still on and everyrhing closed this was the sunday gift. I used grana instead of the parmesan and it turned divine.
    The onions, the wine and the grana nailed it.
    Thank you, you made my sunday, actually my husbands.



    • Kirsten Bell | 26th Feb 21

      What a wonderful comment, thank you so much! I’m so happy that you enjoyed it so much!

  27. Sam | 15th Feb 21

    I poured all the broth in together at the same time. Will it still cook ok?

    • Kirsten Bell | 26th Feb 21

      Hi there! I hope it worked out for you – usually with risotto the goal is to add the liquid a little bit at a time, because that’s how you coax the starch out of the rice to give it that creamy texture. But this recipe is pretty forgiving so I hope it turned out when it was all added at once!

  28. Naomi Burke | 21st Feb 21

    About how much shallot is considered “1”?! I always see tiny ones the size of golf balls and others the size of a racquetball. And they all have cloves/sections. So confusing! I’m making it now and aiming for about a half cup, we’ll see!!

    • Kirsten Bell | 26th Feb 21

      Hi! Similar to one garlic clove, even though a head of garlic has obviously way more than one. I often see shallots either as one piece or two. This recipe calls for just one, but if you like the taste of shallots like I do, you can absolutely use two!

  29. Maya | 25th Feb 21

    Hi can’t wait to try that risotto … I was just wondering can we put more wine and less broth
    Thanks again

    • Kirsten Bell | 26th Feb 21

      Hi there! You can add more wine and less broth if you’d like to! I have not tested the recipe that way so I can’t say for sure how it will turn out, but I wouldn’t add more than 2 cups of wine total. Otherwise I can see it getting pretty overpowering!

  30. Laura | 26th Feb 21

    Says yields 6 servings… is this a “whole” serving, or a “side” serving. Doing dinner for 6 adults and want to serve this as a side. Want to be sure I have enough – or should I increase recipe?

    • Kirsten Bell | 26th Feb 21

      Hi Laura! It is 6 “side” servings! So for 6 people everyone will get about 1/2 cup. If you’re worried about there being enough, I’d double the recipe! But if you only want each person to have it as a side, it will be perfect!

  31. Amber S. | 28th Mar 21

    If I was going to add frozen peas, when would I do that?

    • Kirsten Bell | 30th Mar 21

      I would add them at the very end! What a good idea!

  32. Ronald Roche | 13th Apr 21

    I can not find the arborio rice, any other suggestions?

  33. Cynthia | 11th May 21

    I took 2 stars off because I followed the recipe exact, and my grains were super hard and uncooked. I added alot more wine and a bit more broth, vegetable broth actually, and steamed arborio for 30 mins to cook thoroughly, before adding cheese paprika salt and pepper, and oh myyy!!!! Taste was delightful! I ate it with steamed asparagus, and a glass of white wine how amazing! Thanks for this recipe 🙂



  34. Erin | 15th Jul 21

    Ok this actually is the beat recipe ever… granted it’s my first time making risotto haha but I made it tonight and I’m blown away! So delicious – thank you



  35. Natalie | 15th Jul 21

    Kirsten Bell has done it again. Amazing recipe and so simple for what is an intimidating dish. So delish time and time again. – and btw it’s not even bad re-heated the next day

  36. Nancy Adams | 8th Sep 21

    I love this recipe! so simple and easy but most of all sooooooo tasty!!



  37. Mariah | 17th Oct 21

    Can this dish be prepared ahead of time and reheated?



  38. Fabiana | 18th Nov 21

    Loveeee it! Mixed it with shrimps and it’s great 😊



  39. Chef Jose | 7th Feb 22

    It would have been a Good idea to suggest using leftover Risotto for Arancini or even s Risotto cake ! That’s what I tell my students, how ask what to do with leftovers ‘n

  40. Sarah | 22nd Feb 22

    I’ve used this recipe countless times and I was starting to feel guilty for not leaving it some love. Thank you 🤍 my favorite part is drinking the wine while I cook, second part is how everyone loves it.

  41. Mary Cay | 15th Apr 22

    I am making this for Easter Dinner with my extended family. I used veggie broth and added 1 1/2 cups of pureed acorn squash. And less cheese. It’s hard for me to not eat this all myself!



  42. Jeanine C | 8th May 22

    Made this recipe and added artichoke hearts… awesome . Super easy instructions

  43. Alix | 3rd Aug 22

    Hi, I love this recipe! I have made it a few times so far and both times it seemed to be quite rich! I was wondering if it was the kind of wine I was using and what kind do you use?? I used a Pinot Grigio but I will try a chard tonight. Thank you!



  44. Mason Eggers | 2nd Oct 22

    I do not understand how anyone could possibly think this recipe can be considered to have “6 servings” I followed this recipe exactly for my family of 4 and everybody was left absolutely starving afterwards. Maybe this could possibly be stretched to 3 or 4 servings of people who aren’t hungry, but 6 servings is not even close to accurate.



  45. Gina Mansfield | 29th Oct 22

    Ever since watching Gordon Ramsay make this for several years, I have wanted to make Risotto, but have been super intimidated to make it. This recipe was super easy to follow and turned out fantastic !! My Daughter and I made this with Tuscan Chicken and roasted Brussels Sprouts. Wow, it tasted better than I could imagine. Great recipe and I look forward to trying more. Thank you !



  46. Gina Mansfield | 29th Oct 22

    To add to my above post. We made a double batch because we love rice so much, but definitely should have only made a single batch for 4 adults. This is a very heavy dish, but can’t wait to have it as a leftover tomorrow.



  47. Mary | 8th Jan 23

    I made this at the request of my daughter for her birthday dinner. She ate 3 helpings! I adjusted the recipe to make enough for 7 people (1/3 more, 2 cups of rice) and it was all gobbled up. We made prosciutto wrapped chicken and beans to complete the meal. It was all very delicious. I did omit the seasonings given salt already in the cheese and broth, plus my daughter doesn’t care for paprika. Our fave Chardonnay gave lovely wine notes to the flavour. Sadly, no leftovers to make arancini! Thanks for a really tasty recipe!



  48. Suzanne | 23rd May 23

    This looks so good! What a great recipe to make for friends in the summer!

  49. Vanessa | 23rd May 23

    Thanks for sharing! Does it keep long?

  50. Margaret | 27th Jun 23

    Could I replace the Parmesan cheese with mascarpone cheese?

  51. Mary Jo | 10th Sep 23

    Help!
    I would like to make this about about 2 hours before serving guests at a dinner party after cocktails. Will it be able to be reheated then with perhaps more wine and stock?

  52. Denise | 31st Mar 24

    This recipe turned out perfectly. I had tomatoes, leeks and yellow peppers that were about to go bad, so I chopped them and added them to the recipe. I also added some red pepper flakes and fresh thyme at the end with the other seasoning. Excellent! Thank you



  53. Sandra Howard | 9th Jun 24

    Wow! This was fantastic and loved the easy to follow instructions.
    Thank you for recipe



  54. Suzanne | 6th Aug 24

    This looks so good! What a great combination of flavors!

  55. Vanessa | 6th Aug 24

    Thanks for sharing! Does it freeze well?

  56. Sheila | 21st Dec 24

    Some recipes call for heavy whipping cream, supposed to make it creamier. Any thoughts ?

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