Classic Italian Herb-Infused Risotto with Parmesan and White Wine
Creamy risotto cooked slowly with white wine, fresh herbs, and finished with Parmesan for a quintessential Italian comfort dish. This italian-inspired rice & grains 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, warm 5 cups chicken broth over low heat to keep hot.
- 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.
- 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.
- Step 4: Pour in 1 cup dry white wine and cook, stirring constantly, until the wine is almost completely absorbed.
- 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.
- 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.
Frequently asked questions
How long does Classic Italian Herb-Infused Risotto with Parmesan and White Wine take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Classic Italian Herb-Infused Risotto with Parmesan and White Wine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Classic Italian Herb-Infused Risotto with Parmesan and White Wine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Italian Herb-Infused Risotto with Parmesan and White Wine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Italian Herb-Infused Risotto with Parmesan and White Wine?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
