Classic Italian Herb-Infused Risotto with Parmesan and White Wine

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

Creamy risotto cooked slowly with white wine, fresh herbs, and finished with Parmesan for a quintessential Italian comfort dish. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs Arborio rice, chicken broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups chicken broth
• 1 cup dry white wine
• 2 medium shallots, finely chopped
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 3/4 cup grated Parmesan cheese
• to taste salt
• to taste black pepper, freshly ground

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Instructions

1. Step 1: In a medium saucepan, warm 5 cups chicken broth over low heat to keep hot.
2. Step 2: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large heavy-bottomed skillet over medium heat. Add 2 finely chopped shallots and 1 tsp fresh thyme leaves; sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups Arborio rice, coating each grain in the butter-oil mixture, and cook for 2 minutes until the edges become translucent.
4. Step 4: Pour in 1 cup dry white wine and cook, stirring constantly, until the wine is almost completely absorbed.
5. Step 5: Add the hot chicken broth one ladle at a time (about 1/2 cup), stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for 18-20 minutes until the rice is creamy and al dente.
6. Step 6: Remove from heat and stir in 2 tbsp chopped fresh parsley, 3/4 cup grated Parmesan cheese, and the remaining 2 tbsp unsalted butter. Season with salt and freshly ground black pepper to taste. Serve immediately.