Creamy Italian Herb Risotto with Parmesan
A comforting Italian risotto enriched with fresh herbs and Parmesan cheese for a luscious, creamy texture. This Italian-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs Arborio rice, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cup Arborio rice
- 2 tbsp olive oil
- 1 small, finely chopped shallot
- 2 minced garlic cloves
- 1/2 cup dry white wine
- 4 cups, kept warm vegetable broth
- 1 tsp chopped fresh thyme
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small finely chopped shallot and 2 minced garlic cloves, sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Add 1 cup Arborio rice and stir to coat grains with oil; cook for 1-2 minutes until rice edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring constantly, until the wine is mostly absorbed, about 2-3 minutes.
- Step 4: Begin adding 4 cups warm vegetable broth one ladle at a time, stirring frequently and allowing each ladleful to absorb before adding the next, continuing this process for 18-20 minutes until rice is tender and creamy.
- Step 5: Stir in 1 tsp chopped fresh thyme, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, 1/2 cup grated Parmesan cheese, and 2 tbsp unsalted butter, mixing until melted and smooth. Season with 1 tsp salt and 1/2 tsp black pepper to taste. Serve warm.
Frequently asked questions
How long does Creamy Italian Herb Risotto with Parmesan take to make?
Total time is about 35 minutes (10 min prep + 25 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 Creamy Italian Herb Risotto with Parmesan?
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 Creamy Italian Herb Risotto with Parmesan?
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 Creamy Italian Herb Risotto with Parmesan 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.
Is Creamy Italian Herb Risotto with Parmesan vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
