Italian Classic Risotto with Parmesan and White Wine
A creamy, comforting risotto cooked slowly with white wine and finished with freshly grated Parmesan cheese for a rich, silky texture. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs arborio rice, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 2 small, finely chopped shallots
- 1/2 cup dry white wine
- 4 cups, hot vegetable broth
- 3/4 cup, freshly grated parmesan cheese
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped (optional) fresh parsley
Instructions
- Step 1: In a large saucepan, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add 2 finely chopped shallots and sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Add 1 cup arborio rice to the shallots and stir constantly for 2 minutes until each grain is coated and slightly toasted.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed, about 2-3 minutes.
- Step 4: Reduce heat to medium-low. Add 4 cups hot vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more, for about 18-20 minutes until the rice is creamy and al dente.
- Step 5: Remove from heat and stir in 3/4 cup freshly grated Parmesan cheese, 1 tbsp unsalted butter, 3/4 tsp salt, and 1/4 tsp black pepper until melted and creamy. Garnish with 2 tbsp chopped fresh parsley if desired, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Classic Risotto with Parmesan and White Wine 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 Italian Classic 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 Italian Classic 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 Italian Classic 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.
Is Italian Classic Risotto with Parmesan and White Wine 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.
