This Slow Braised Pot Parmesan Risotto comes together in about 40 minutes and is cooked all in one pot for a easy weeknight dinner that your family will love! Switch up the veggies or throw in any leftover proteins you have sitting in the fridge. It’s the perfect meal to help you clean out the fridge while still being a comforting dish. Trust me, you can’t go wrong here!
Ingredients Breakdown: What You’ll Need
- 1 ½ cups (300g) Arborio Rice
- 1 cup (90g) finely grated Parmesan Cheese
- 4 cups (950ml) chicken or vegetable broth
- ½ cup (120ml) dry white wine (optional)
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons (45g) unsalted butter (European-style preferred)
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh parsley (optional, for garnish)
Let’s Get Cooking!
How to Make Creamy Slow Braised Pot Parmesan Risotto
Preheat and Prep (5 minutes): Start by heating a heavy-bottomed pot over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted and foaming, toss in the chopped shallots and minced garlic. Sauté until translucent and fragrant, about 3 minutes. Avoid browning them since we want a sweet flavor without the bitterness!
Toast the Rice (3 minutes): Now, add the Arborio rice. Stir it well to coat every grain with that buttery, garlicky goodness. Toast for about 2-3 minutes until it smells nutty and the edges look a little translucent.
Deglaze with Wine (2 minutes): Pour in the white wine and stir, gotta scrape the yummy bits off the bottom! Keep stirring until it’s mostly absorbed. If you’re skipping the wine, toss in a splash of broth instead.
Add Broth and Slow Braise (30-35 minutes): Reduce heat to low and pour in all the broth at once, stirring gently. Cover with a tight-fitting lid and let it braise slowly, without stirring, until the rice is tender but has a nice slight bite to it, think al dente and most of the liquid is absorbed, about 30-35 minutes. Seriously, your kitchen is going to smell amazing during this step!
Finish with Butter and Parmesan (5 minutes): Once the rice is cooked to perfection, remove the pot from heat. Stir in the remaining 2 tablespoons of butter and all of the grated Parmesan cheese until silky and creamy. Season with salt and a couple pinches of freshly ground black pepper to taste. If it’s feeling too thick, add a splash of warm broth or water, no one wants a dry risotto!
Rest and Serve: Cover the pot and let the risotto sit off heat for about 5 minutes to thicken and meld those fabulous flavors. Give it one last gentle stir before serving. I love to garnish it with fresh parsley for that beautiful finishing touch!
Why I Absolutely Love This Recipe
This Creamy Slow Braised Pot Parmesan Risotto is my go-to recipe for busy weeknights. It’s comfort food at its finest! I’m a real sucker for the creamy texture and the endless possibilities it offers. Plus, it’s one of those dishes that is super sophisticated yet easy enough for any home cook to master. And the best part is, you can use whatever you’ve got on hand!
If you loved this risotto, be sure to check out my Spring Pea Risotto, my Air Fryer Mozzarella Sticks, or my Shoepeg Corn Salad!
Why This Recipe Works
Quick & Easy
This recipe comes together all in one pot and is loaded with tons of flavor. You don’t have to worry about multiple pans and dishes piling up.
Comfort Food
It’s creamy, delicious, and rich, making it the perfect warm hug in a bowl after a long day. Seriously, there’s something about risotto that feels like a cozy evening at home.
Customizable
Switching up the ingredients is what makes this dish so fun! You can toss in roasted veggies, leftover chicken, or even sautéed greens to really make it your own.
Crowd-Pleaser
The whole family will love it, and it can easily impress guests! Trust me, with this risotto on the table, you’ll be the star of dinner parties!
Budget-Friendly
All the ingredients are affordable and easy to find, making it an excellent choice for a family meal without breaking the bank.
Serving & Storage
What to Serve With This: I love to pair this creamy risotto with a simple arugula salad or some crusty bread to soak up every last bit! You could also serve it as a side dish alongside grilled chicken or fish.
Storage Instructions: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, add a splash of broth or water to loosen it up and microwave or gently warm it in a pot on the stove, stirring occasionally.
Freezer Friendly? Unfortunately, risotto isn’t the best for freezing, as it can become grainy when thawed and reheated. It’s best enjoyed fresh!
There you have it! A comforting, creamy risotto that’s perfect for any night of the week. This recipe is all about simplicity and deliciousness, just the way I like it! Enjoy cooking, and happy eating! Follow us on Pinterest for daily meal inspiration!
Creamy Slow Braised Pot Parmesan Risotto
Ingredients
Method
- Start by heating a heavy-bottomed pot over medium heat. Add olive oil and 1 tablespoon of butter. Once melted and foaming, toss in the chopped shallots and minced garlic and sauté until translucent, about 3 minutes.
- Add the Arborio rice and stir to coat each grain with butter. Toast for about 2-3 minutes until it smells nutty and edges look a little translucent.
- Pour in the white wine and stir to deglaze, scraping leftover bits off the bottom until mostly absorbed.
- Reduce heat to low and pour in all the broth, stirring gently. Cover and let it braise slowly for 30-35 minutes until the rice is tender with a slight bite.
- Remove the pot from heat and stir in remaining butter and grated Parmesan cheese until creamy. Season with salt and pepper. Add broth or water if too thick.
- Cover and let sit off heat for about 5 minutes before serving.