This Gordon Ramsay Parmesan Risotto Recipe comes together in about 30 minutes and is cooked all in one pot for a quick and easy weeknight meal your family will love! Switch up the ingredients based on what you have in your pantry or fridge, or use it as a perfect ‘clean out the fridge’ dish if you need to get rid of some leftovers and odds and ends. Trust me, this dish brings comfort and joy to the dinner table!
Ingredient Breakdown
- 1,200 ml Chicken Broth
- 15 ml Butter or Extra Virgin Olive Oil
- 50 g Finely Chopped Shallots
- 1 Garlic Clove (½ teaspoon minced)
- 200 g Arborio Rice
- Kosher Salt, to taste
- 120 ml Dry White Wine
- 100 g Parmesan Cheese, Finely Grated
- Freshly Ground Black Pepper, to taste
Step-by-Step Instructions
Let’s Get Cooking!
Heat the broth : In a saucepan, heat the chicken broth over medium-low heat just until it’s below a simmer. You’ll want it warm but not boiling trust me, this makes a huge difference in the final texture!
Melt the butter : In a large pot, melt the butter over medium-low heat. It should start to foam a bit, yum!
Cook the shallots : Add the finely chopped shallots and cook for about 4 minutes, stirring occasionally, until they are soft and translucent. (Oh, that smell!)
Add garlic : Now stir in the minced garlic and cook for another 30-60 seconds, until fragrant. Just be careful not to let it brown you want it sweet, not burnt!
Stir in the rice – Toss in the Arborio rice, and stir it around for about 2-5 minutes until it’s lightly translucent. Seriously, it should look a bit glossy. This step is crucial for locking in flavors!
Add the broth and wine : Now, add 120 ml of the warm broth along with a splash of white wine. Keep stirring! It’s kitchen therapy. Keep stirring and watch as the rice absorbs all that liquid. Continue this for about 5 minutes, until it’s almost completely absorbed.
Continue adding broth : Keep adding broth about one ladle at a time, stirring constantly until it’s absorbed. This process takes around 25-35 minutes. You want that risotto creamy with just a touch of bite to the rice, rustle up that muscle and keep stirring!
Remove from heat : Once the rice reaches a creamy perfection, remove it from the heat, then stir in 50 g of Parmesan cheese and a couple pinches of black pepper. Oh man, this is where the magic happens!
Let it rest : Cover and let it rest for 5 minutes. This helps the rice finish cooking and the flavors really meld together.
Serve : Spoon it into bowls, top with the remaining Parmesan and maybe even a little extra pepper if that suits your fancy!
Why I Love This Recipe
This is my go-to recipe when I’m looking for something warm, comforting, and just plain delicious after a long day. Seriously, if I’m feeling down or just want a little pick-me-up, I whip up this Gordon Ramsay Parmesan Risotto. I’m a real sucker for that creamy texture and buttery flavor! The best part is how versatile it is, you can use whatever you’ve got on hand. Sometimes I’ll toss in cherry tomatoes, peas, or sautéed mushrooms, and it never fails to impress my family!
If you loved this Gordon Ramsay Parmesan Risotto, be sure to check out my Gordon Ramsay Chicken Risotto, my Gordon Ramsay Shrimp Risotto, or my Gordon Ramsay Butternut Squash Risotto!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes without extra hassle. What’s not to love about a dish that gives you a full, comforting meal in no time?
One Pot
This risotto recipe is made all in one pot, meaning minimal cleanup is required. You just have to wash the pot it’s a win-win, right?
Comfort Food
Loaded with tons of flavor, this risotto is perfect for those chilly evenings when all you want is something to warm you from the inside out.
Customizable
This recipe is incredibly versatile! Feel free to add whatever vegetables or proteins you have on hand, making it perfect for meal prep or a clean-out-the-fridge situation.
Family-Friendly
The whole family will love it! Whether they’re kids or adults, it’s kind of hard to say no to that creamy goodness.
Serving and Storage Tips
How to Serve This Risotto
This risotto is versatile enough to stand alone but also pairs beautifully with a side salad and crusty bread. Want to jazz it up? Add grilled chicken or shrimp on top for a complete meal!
Storing Leftovers
If you happen to have leftovers (but who would?), they keep well in the refrigerator for up to 3 days. Just store them in an airtight container. The risotto might thicken, so you can always stir in a little extra broth or water when reheating!
Reheating Instructions
I recommend reheating on the stovetop over low heat, adding a splash of broth while stirring until it’s warmed through. You could also microwave it, but it might dry out a bit!
Freezer Friendly
Unfortunately, risotto doesn’t freeze very well due to its creamy texture. It’s best enjoyed fresh!
It can be so easy to overlook making dishes from scratch, but with my Gordon Ramsay Parmesan Risotto Recipe, you’re guaranteed a comforting dish that’s quick and easy to prepare. Give it a try tonight, and I’m sure it’ll become a go-to in your household just like it is in mine. Happy cooking! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Parmesan Risotto
Ingredients
Method
- Heat the broth: In a saucepan, heat the chicken broth over medium-low heat just until it’s below a simmer.
- Melt the butter: In a large pot, melt the butter over medium-low heat until it foams.
- Cook the shallots: Add the finely chopped shallots and cook for about 4 minutes, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
- Stir in the rice: Toss in the Arborio rice, and stir it for about 2-5 minutes until slightly translucent.
- Add the broth and wine: Add 120 ml of the warm broth along with a splash of white wine, stirring constantly.
- Continue adding broth: Keep adding broth one ladle at a time, stirring constantly until absorbed, about 25-35 minutes.
- Remove from heat: Once creamy, stir in 50 g of Parmesan cheese and a couple pinches of black pepper.
- Let it rest: Cover and let it rest for 5 minutes.
- Serve: Spoon into bowls topped with remaining Parmesan and extra pepper if desired.