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a small plate of cooked arborio ricewith a skillet in the background
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5 from 2 votes

Creamy Parmesan Risotto

A creamy and delicious risotto cooked to perfection. Made with white wine, lots of parmesan cheese, garlic, and green peas.
Prep Time10 minutes
Cook Time40 minutes
Course: Main Entree, Side Dish
Cuisine: American, Italian
Servings: 4
Calories: 378kcal


  • 1 cup arborio rice
  • 4 cups chicken broth
  • 1/2 cup white wine
  • 1 shallot finely diced
  • 2 garlic cloves finely minced
  • 1 cup parmesan cheese
  • 1/4 cup green peas
  • 2 tbsp butter
  • salt and pepper to taste


  • Place the chicken broth in a saucepan and bring it up to a simmer.
  • Heat up a large skillet with high sides with some olive oil over medium heat.
  • Add the shallots and garlic and cook for 40 seconds.
  • Stir in the arborio rice and cook for 1 minute.
  • Add the wine and let it reduce.
  • Once the wine reduces, add one ladle full of the chicken broth and let it absorb completely before adding another ladle.
  • Continue this process while stirring the risotto continuously, preferably with a rubber spatula.
  • Once the arborio rice fully cooked add the final ladle of chicken broth, season with a generous amount of salt and pepper, and stir in the parmesan cheese, butter, and green peas. Cover and turn off the heat.
  • Let the risotto sit for about 3 minutes before serving.
  • Garnish with extra parmesan cheese and parsley, if desired.


For a vegan risotto, use vegetable stock instead of chicken broth and omit the butter and parmesan cheese.


Calories: 378kcal | Carbohydrates: 45g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 1315mg | Potassium: 313mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 21mg | Calcium: 316mg | Iron: 3mg