Easy Parmesan Risotto Recipe

5 from 1 vote

Learn how to make a simple parmesan risotto from scratch - without wine - that turns out perfectly creamy every time.

Servings servings

Cook Time 25

Total Time 25

First, heat olive oil in a frying pan or cast iron skillet over medium heat until shimmering. Once the oil is hot, add minced garlic and sauté until fragrant, about 1 to 2 minutes.
Next, add the arborio rice, stirring it for about 30 seconds or so to briefly toast the rice. Then stir in a half cup of the chicken broth and increase the heat to bring the rice to a simmer. Stir occasionally to keep the rice from sticking to the pan, and watch for the rice to start absorbing the liquid. Once most of the liquid has been absorbed, after 3 to 4 minutes or so, stir in another half cup of the broth.
Continue cooking the rice, stirring occasionally and adding broth in half cup increments as the pan starts to dry out, until all the broth has been used. Keep the rice at a simmer (lower the heat if needed) and taste a few grains of rice towards the last addition or two of broth, to check for doneness. It should taste both creamy and chewy.
Once the rice is done, remove from heat. Stir in the lemon juice, extra virgin olive oil, and grated parmesan cheese until combined. Season with salt and pepper to taste, then serve immediately.

Calories: 286kcal

Course: Side Dish, Sides

Cuisine: Italian

Keyword: arborio rice, chicken broth, extra virgin olive oil, garlic, lemon juice, olive oil, parmesan