Creamy Parmesan (No Wine Risotto) is a rich, creamy, and comforting classic Italian dish that may be intimidating to make but is actually really quick and easy. Short grain arborio rice is cooked in stock until tender and loaded with nutty Parmesan cheese for the best flavor. Plus, this risotto is made without wine but you won't even miss it! Serve this delicious restaurant-quality side dish on a fancy Date Night, or any night of the week because it's that quick. You can also top it with some protein like seafood (hello seared scallops!) or vegetables to make it a complete meal.
Why You'll Love Creamy Parmesan (No Wine) Risotto
- This risotto is made without wine. Whether you live an alcohol-free diet or just don't have any on hand when you are craving a last-minute fix of risotto, this is the recipe for you. With just a few simple substitutions, you can easily mimic the taste, texture, and flavor as a classic risotto without it.
- It's quick and easy. Risotto is one of those meals that is fancy enough for a special occasion like on Date Night, but is actually super quick and easy to make any night of the week. It takes just over 30 minutes to prepare this meal with just a handful of simple ingredients, but it will look like it took way more time and effort to your guests.
- Risotto that is loaded with flavor. This creamy parmesan risotto is creamy, cheesy, garlicky, and so delicious. It's total comfort food goals that hits the spot every time. Once you try it homemade, you might never order it again from the restaurant! It's that good.
Ingredients and Substitutions
To make this delicious creamy Parmesan (No Wine) Risotto, you will need the following ingredients (full quantities in the recipe card below):
- butter
- onion
- garlic
- arborio rice - arborio rice is a type of short-grain rice that is used to prepare classic risotto.
- chicken stock - or substitute with vegetable stock to keep the recipe vegetarian.
- lemon juice - or substitute with lime juice.
- water
- salt and pepper
- Parmesan cheese
- fresh parsley
You will also need measuring cups and spoons and a large skillet.
How to Make the Best Creamy Parmesan (No Wine) Risotto
- Sauté aromatics. In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4 minutes.
- Add rice. Add rice and mix well until it is fully coated with the butter. The rice will look shiny once coated.
- Add stock. Pour in ½ cup of the chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, bring down the heat to medium low. Add one cup of chicken stock and continuously stir until the liquid is absorbed, about 5 minutes. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes until done.
- Add water. Stir in ½ cup water. Once the risotto reaches your desired consistency, remove the pan off of the heat.
- Serve. Add in Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste. Garnish with extra chopped parsley on top, if desired, and serve warm.
How to Serve Parmesan Risotto
Serve this delicious Parmesan Risotto as is or add some protein. Some of my favorites to serve with this are:
Storing Instructions
- How to store: Once cooled, store leftover risotto in an airtight container for up to 5 days in the fridge.
- How to reheat: Reheat leftover risotto over the stove until warmed through. It will likely have thickened up in the fridge. Just add a splash of water to thin it out a bit.
- Freezing risotto: Risotto is best served fresh. I do not recommend freezing it.
More Italian Recipes
- 50 Best Italian Recipes
- Stuffed Shells
- White Chicken and Spinach Lasagna
- Minestrone Soup
- Chicken Penne Pasta
- Fettuccine Alfredo
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Recipe
Creamy Parmesan (No Wine) Risotto
- Total Time: 35 minutes
- Yield: 2-3 servings
- Diet: Gluten Free
Description
Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.
Ingredients
- 1 tablespoon butter
- ½ large onion, diced
- 1 clove garlic, minced
- 1 cup arborio rice
- 4 + ½ cups chicken stock, divided
- 3 teaspoons lemon juice (or lime juice)
- ½ cup water
- salt (to taste)
- ground black pepper (to taste)
- ⅓ cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4 minutes.
- Add rice and mix well until it is fully coated with the butter. The rice will look shiny once coated.
- Pour in ½ cup of the chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, bring down the heat to medium low.
- Add one cup of chicken stock and continuously stir until the liquid is absorbed, about 5 minutes. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes until done.
- Stir in ½ cup water. Once the risotto reaches your desired consistency, remove the pan off of the heat.
- Add in Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste. Garnish with extra chopped parsley on top, if desired, and serve warm.
Notes
How to serve: Serve this delicious Parmesan Risotto as is or add some protein. Some of my favorites to serve with this are: Seared Scallops, Garlic Butter Salmon, Chicken Marsala, Garlic Shrimp Skewers, and Sautéed Garlic Mushrooms.
How to store: Once cooled, store leftover risotto in an airtight container for up to 5 days in the fridge.
How to reheat: Reheat leftover risotto over the stove until warmed through. It will likely have thickened up in the fridge. Just add a splash of water to thin it out a bit.
Freezing risotto: Risotto is best served fresh. I do not recommend freezing it.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Rice
- Method: Stovetop
- Cuisine: Italian
Maya says
I didn’t have wine, and I thought that it would deal a fatal blow to dish. But this recipe is spot on- now the wine seems unnecessary.
Christine says
Great recipe! It took a little over an hour to cook and wait for the rice to soften. You don’t miss the taste of the wine. I added mushrooms and peas to mine and it tasted delicious. Will definitely make again!
Anonymous says