This is the most delicious and easy risotto recipe! It’s creamy, rich and simple to make! A perfect weeknight meal, especially as you can casually cook it with a nice glass of wine ;).
A bowl of hot, cheesy risotto is the way to my heart! If you don’t know what risotto is, it’s a Northern Italian rice dish that uses stock, butter, cheese and wine to make the creamiest bowl of rice. It’s truly one of my favorite dishes and I wanted to share this super easy One Pot Parmesan Risotto with you all to make in your own homes.
For this One Pot Parmesan Risotto we used white wine, organic chicken stock, Arborio rice, butter, parmesan cheese, salt and pepper and a little bit of fresh thyme. of course, we drank a little wine while preparing the risotto too! It goes very well with a sauvignon blanc. Yum!
How To Make An Easy Risotto With Parmesan
- Preheat the oven to 350 degrees
- Add the rice and 4 cups chicken stock into a dutch oven.
- Cover and bake for 45 minutes until most of the liquid is absorbed.
- Remove from the oven and add in all of the other ingredients, including the leftover 1 cup chicken stock.
- Stir vigorously for a few minutes until the rice is thick and the cheese is creamy.
- Add more crushed pepper over the top and serve hot.
An Easy Meal!
The reason why this risotto recipe is easy to make is because you do not have to hand stir it for 20 minutes over the stovetop! Some risotto recipes can be a bit of a hassle, but this recipe is great because it’s easy and you don’t have to “babysit” the risotto. The rice and most of the chicken stock go in a dutch oven pot and into the oven to cook, then the remaining stock, cheese, butter and wine go in after and you only stir for just a few minutes, then serve! How easy is that?!
A Great Weeknight Meal
Risotto is not only easy and tasty, it’s also very versatile, perfect to be on your weekly meal roster. You can add in mushrooms, peas, different types of cheeses, seasonings and fresh herbs. To make seafood risotto we placed some brown butter scallops over the top. It was delicious!
Here is a really good recipe for brown butter scallops. One tip for making these, make sure you get fired scallops so they brown easier. You will love them!
Best Rice For A Risotto
The best rice is Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.
Top Tips For An Easy Risotto With Parmesan
- Use Italian short grain rice.
- Don’t use cold stock. Adding cold stock to a hot pan will cool everything down and ruin the cooking process. Keep stock at a simmer in a small pan so everything stays hot and cooks evenly.
- Stir the rice often but don’t over stir. Stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. But if you don’t stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto’s creaminess comes from the starch generated when grains of rice rub against each other.
- Make sure you don’t over cook the rice. Risotto should have body, but not be overly mushy and starchy.
Check Out These Other Delicious Italian Recipes
One Pan Fettucine With Prosciutto
White Bean And Prosciutto Crostini Recipe
Red Wine Risotto With Steak by Slow The Cook Down
Spaghetti Carbonara by Damn Delicious
If you have tried this Easy Risotto With Parmesan recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
One Pot Parmesan Risotto
Ingredients
- 1 1/2 cups Arborio rice
- 5 cups organic chicken stock
- 1 1/4 cup freshly grated parmesan cheese
- 1/2 cup white wine , sauvignon blanc is good
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons salt
Instructions
- Preheat the oven to 350 degrees
- Add the rice and 4 cups chicken stock into a dutch oven.
- Cover and bake for 45 minutes until most of the liquid is absorbed.
- Remove from the oven and add in all of the other ingredients, including the leftover 1 cup chicken stock.
- Stir vigorously for a few minutes until the rice is thick and the cheese is creamy.
- Add more crushed pepper over the top and serve hot.
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