Risotto Recipe

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This classic Risotto Recipe is simple yet delicious. Made with chicken broth, white wine, and Parmesan cheese, you can easily stir up a batch, whenever you’re in the mood, in 30 minutes or less.

A bowl full of Risotto with red roses and white wine in the background.


 

Some cooks shy away from Risotto because we’ve all heard the stories: “You’ll be slaving over the pot for hours!” “Don’t stop stirring it, or you’ll ruin it!” And so on and so forth.

Risotto does need a little attention, but so do many tasks that are worth doing. The broth has to be stirred in one cup at a time to get that creamy, chewy texture we all love from Arborio rice. The trick is to keep a timer handy and maybe put on some relaxing music.

The good news is, Risotto is ready in about a half hour. Some recipes take longer than 30 minutes to prep, never mind the active time at the stove. This is easy! Most importantly, it tastes so good: warm, comforting, like a hug in a bowl.

Recipe ingredients

Labeled ingredients for risotto.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Arborio rice: This short-grain rice has a high starch content and cooks up chewier and creamier compared to other rice. It is named for the town of Aborio in the Piedmont region of Italy and is primarily used for making risotto recipes.
  • White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.

Step-by-step instructions

  1. In a medium saucepan, heat butter and olive oil until shimmering. Add onion and parsley and cook until softened and translucent, about 5 minutes. 
A saucepan with onion and parsley cooking in olive oil.
  1. Stir in rice and cook, stirring frequently, until rice is translucent at the edges, about 3 minutes. Stir in wine until absorbed, stirring constantly, about 3 minutes.
Cooking risotto in a saucepan after 1st cup of broth added.
  1. Add 1 cup of warmed broth, stirring constantly, until broth is absorbed, about 5 to 7 minutes. Stir in a second cup of broth until absorbed, stirring constantly, about 5 to 7 minutes longer.
Cooking risotto in a saucepan after 2nd cup of broth added.
  1. Stir in remaining 1 cup broth until rice is tender and the mixture is creamy, stirring frequently, about 8 to 10 minutes.
Cooking risotto in a saucepan after 3rd cup of broth added.
  1. Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
A serving bowl full of Risotto garnished with parsley.

Recipe tips and variations

2 bowls full of Risotto with red roses and white wine next to them.

Recipe FAQs

What is the secret to a good risotto?

For the best risotto, make sure you start with the right rice: A short-grain, high-starch rice works best. And don’t stir it, because that extra starch forms the creamy texture of the finished risotto. Exercise patience, stirring in the broth just one cup at a time until absorbed. And always remember that when it comes to cooking, practice makes perfect.

Do you have to use white wine in risotto?

No, of course not. If you’re avoiding wine for any reason at all, just substitute more chicken broth.

Is risotto a main dish or a side dish?

It’s both! Serve a large portion (about 2 cups) if risotto is your entree. If you’re serving it on the side of something else, for example a roast chicken, 1 cup risotto per person is appropriate.

More cozy Italian dinners

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Risotto in a white bowl with a gold spoon.

Risotto Recipe

This classic Risotto Recipe is simple yet delicious. Made with chicken broth, white wine, and Parmesan cheese, you can easily stir up a batch, whenever you're in the mood, in 30 minutes or less.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings (1 cup each)
Course Main Course, Side Dish
Cuisine American, Italian
Calories 357
5 from 2 votes

Ingredients 

Instructions 

  • In a medium saucepan, heat butter and olive oil until shimmering. Add onion and parsley and cook until softened and translucent, about 5 minutes. 
  • Stir in rice and cook, stirring frequently, until rice is translucent at the edges, about 3 minutes. Stir in wine until absorbed, stirring constantly, about 3 minutes.
  • Add 1 cup of warmed broth, stirring constantly, until broth is absorbed, about 5 to 7 minutes. Stir in a second cup of broth until absorbed, stirring constantly, about 5 to 7 minutes longer.
  • Stir in remaining 1 cup broth until rice is tender and the mixture is creamy, stirring frequently, about 8 to 10 minutes. Stir in cheese and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Notes

  1. Arborio rice: This short-grain rice has a high starch content and cooks up chewier and creamier compared to other rice. It is named for the town of Aborio in the Piedmont region of Italy and is primarily used for making risotto recipes.
  2. White wine: Choose a dry variety such as Chardonnay. Or, omit the wine and use chicken broth instead.
  3. Yield: This recipe makes about 4 cups Risotto, enough for 4 (1-cup) side-dish servings, or 2 (2-cup) main-dish servings.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1cupCalories: 357kcalCarbohydrates: 44gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 22mgSodium: 898mgPotassium: 128mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 1mgCalcium: 125mgIron: 2mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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