creamy Parmesan risotto topped with parsley in a bowl

Creamy Parmesan Risotto

This Creamy Parmesan Risotto is perfect as a first course or side dish, or served with scallops or along side a pan-seared steak or fish.
Course Side Dish
Cuisine Italian
Keyword parmesan risotto
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 576kcal
Author Emily Grace


  • 5 cups chicken stock
  • 1 1/2 tbsp olive oil extra-virgin
  • 1 cup onion diced
  • 1 1/2 cups Arborio rice uncooked
  • 1/4 tsp salt
  • 1 tbsp butter
  • 1/2 tsp pepper
  • 4 oz Parmesan grated
  • 1 tbsp parsley chopped


  • Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
  • Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
  • Add onion; cook 5 minutes, stirring occasionally.
  • Add the Arborio rice and salt, cook 1 minute, stirring frequently.
  • Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
  • Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
  • Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
  • Remove pot from heat.
  • Stir in reserved remaining stock, butter, pepper, and cheese.
  • Top the risotto with parsley.


Be mindful of salt as the stock will likely already be salty enough. I felt the recipe needed an extra 1/4 tsp but use your own discretion. I also added a splash of cream at the very end just before serving, but this is optional.
As a general rule: 1 cup of dry Arborio rice yields 3 cups of cooked rice.


Serving: 1.5cups | Calories: 576kcal | Carbohydrates: 74g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 1056mg | Potassium: 456mg | Fiber: 2g | Sugar: 6g | Vitamin A: 390IU | Vitamin C: 4.8mg | Calcium: 354mg | Iron: 4.2mg