This creamy White Wine and Parmesan Risotto comes together in about 30 minutes and is all made in one pot for a quick weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to clear out those leftover veggies. Seriously, this risotto is one of those dishes that not only warms your heart but also gives you that cozy feeling of home, perfect for busy evenings or chilled-out weekends!
Ingredient Breakdown for White Wine and Parmesan Risotto
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons butter
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 4 cups chicken broth
- 1 cup parmesan cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
How to Make White Wine and Parmesan Risotto
Alright, let’s get cooking! Follow these simple steps and soon you’ll have a pot of creamy risotto that fills your kitchen with delicious aromas!
Prep the Broth: In a separate pot, bring your 4 cups of chicken broth to a boil, then reduce heat and let it simmer. You want it warm for when we add it to our rice!
Sauté the Aromatics: In a large saucepan, melt 3 tablespoons of butter over medium heat. Then, add the finely chopped shallot and garlic. Cook until the shallot becomes translucent (about 3-5 minutes) and the kitchen starts smelling amazing!
Toast the Rice: Add the 1 1/2 cups of arborio rice to the shallot mixture, tossing to coat it all in that buttery goodness. Toast the rice for about 3 minutes until it becomes slightly golden, not too much, just enough to bring out that nutty flavor!
Add the Wine: Here’s where the fun begins! Pour in your 1 cup of dry white wine and stir gently. Simmer over medium-low heat until the wine is almost evaporated. You should see the rice absorbing all that flavor. It’s an aroma sensation, folks!
Incorporate the Broth: Now, add the warm chicken broth one cup at a time, stirring frequently. Wait until all the liquid is almost absorbed before adding more broth. This step is key for creating that creamy texture (don’t rush it, trust me!). Continue this process until all 4 cups of broth have been added and the rice is tender and creamy (about 18-20 minutes).
Finish it Off: Once the risotto reaches that perfect, creamy consistency, remove the pan from the heat and stir in the shredded parmesan, salt, pepper, and paprika. I love doing this right off the heat, helps that cheese melt in beautifully!
Serve Hot: Spoon the risotto into bowls, sprinkle with extra parmesan if you’re feeling fancy, and serve hot! You could even top it with a bit of fresh parsley for color. And maybe a glass of that same wine you used? Yes, please!
Why I Love This Recipe
This White Wine and Parmesan Risotto is my go-to recipe when I want to impress my family or just have a cozy night in. It’s comfort food, delicious, creamy, and packed with flavor! I mean, what’s not to love? The best part is, you can use whatever you’ve got on hand, so it’s incredibly versatile. I usually whip this up when I need a quick and satisfying dinner, and it always brings smiles to my table!
If you loved this recipe, be sure to check out my Slow Braised Pot Parmesan Risotto, my Spring Pea Risotto, or my Air Fryer Chicken Fajitas!
Why This Recipe Works
Comforting & Delicious
The secret to this creamy risotto is definitely the high starch content in arborio rice. This means you get that luxuriously creamy consistency that you just can’t resist. It’s like a warm hug in a bowl. Who wouldn’t love that?
One Pot Wonder
It comes together all in one pot! Seriously, clean-up is a breeze. This is such a huge win for busy weeknights when you don’t want to spend extra time scrubbing dishes. You can focus on flavor and family instead of worrying about the aftermath of dinner!
Customizable and Versatile
Feel free to make this dish your own! You can throw in peas, asparagus, mushrooms, or any leftover veggies you have hanging out in the fridge. This risotto is great at using odds and ends, making it not only delicious but also a savvy choice.
Weeknight Dinner Champion
It’s perfect for meal prep too! You can double the recipe and have luscious leftovers for lunch. It reheats beautifully, the flavors meld together and get even better. Perfect for standing by the microwave with a fork in hand during a busy work week!
Serving and Storage Tips
Serving Suggestions
Serve this creamy risotto with a simple side salad or some crusty bread to soak up that last bit of goodness in your bowl. It pairs wonderfully with a glass of that same dry white wine or even a light red, if that’s your jam. The options are endless!
How Long It Keeps
Leftovers can be stored in the refrigerator for up to 3 days. If you happen to have much left (which is rare, trust me!), just make sure it’s in a sealed container.
Reheating Instructions
The best way to reheat risotto is on the stovetop with a splash of broth or water. Just warm it over low heat until it reaches your desired consistency, stirring frequently. Because let’s be honest, a microwave can dry it out.
Freezer Friendly?
While homemade risotto doesn’t freeze exceptionally well for texture reasons, you can freeze it if you need to! Make sure to store it in an airtight container. Just note that it may lose some creaminess when reheated. But, if you have to, do what you need to!
And there you have it! The ultimate comfort food, easily adaptable and ready in no time. You’ll feel like a gourmet chef with this simple White Wine and Parmesan Risotto, and your family will absolutely adore it! So, grab your apron and get cooking, you’re in for something really special! Follow us on Pinterest for daily meal inspiration!
Enjoy your cozy night in!
White Wine and Parmesan Risotto
Ingredients
Method
- In a separate pot, bring 4 cups of chicken broth to a boil, then reduce heat and let it simmer.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the finely chopped shallot and garlic. Cook until the shallot becomes translucent (about 3-5 minutes).
- Add 1.5 cups of arborio rice to the shallot mixture, tossing to coat. Toast the rice for about 3 minutes until slightly golden.
- Pour in 1 cup of dry white wine and stir gently. Simmer over medium-low heat until the wine is almost evaporated.
- Add the warm chicken broth one cup at a time, stirring frequently. Wait until the liquid is almost absorbed before adding more broth. Continue until all 4 cups of broth have been added and the rice is tender and creamy (about 18-20 minutes).
- Remove from heat and stir in the shredded parmesan, salt, pepper, and paprika.
- Spoon the risotto into bowls, sprinkle with extra parmesan, and serve hot.