Go Back
Parmesan Risoto Recipe

Parmesan Risotto Recipe


  • 5 cups chicken broth, homemade, canned or low sodium are all fine to use
  • 4 Tablespoons butter, divided
  • 1 clove garlic, minced
  • 1 1/2 cups finely diced onion
  • 1 1/2 cups arborio rice
  • 1 cup grated Parmesan Cheese
  • 2 Tablespoons chopped fresh parsley as a garnish


  •  Place the broth in a medium size saucepan. Bring it to a boil, reduce the heat to low and put a lid on the saucepan. The broth will sit there until your ready to use it.
    Melt 2 tablespoons butter in a heavy duty saucepan over low heat, add the onions and saute until tender, soft and translucent but not browned. You don't want them caramelized. Increase the heat to medium Add the rice  and garlic and stir and cook for 1 minute. 
     Add 1 1/2 cups warm chicken broth to the pan. Boil gently til the broth is absorbed, stirring frequently as it boils. Add another cup of broth and stir until the broth is absorbed. 
    You will now add the remaining broth in the pan to the rice by 1/2 cups at a time allowing the 1/2 cup you add to be absorbed by the rice before adding another 1/2 cup. You will stir frequently until the rice is tender and the mixture is creamy. This will take about 25 minutes.
     When all the broth is added and you have tender creamy rice in the pan, take the pan off the heat and stir in 2 Tablespoons of butter and one cup of grated Parmesan Cheese. Stir to combine, serve immediately.