Creamy parmesan and white wine risotto

(1 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Creamy parmesan and white wine risotto
Creamy parmesan and white wine risotto
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Thereís nothing complicated about making a risotto, it just takes a bit of time but itís well worth the effort. Simple flavours and creamy, tender rice. Serve this creamy parmesan and white wine version simply with a crisp salad and crusty bread. It's bound to impress dinner guests or if you fancy making a mid-week meal with a difference.


  • 1l vegetable stock
  • 50g butter
  • 1 medium red onion, finely chopped
  • 1 garlic clove, crushed
  • 350g Arborio rice
  • 200ml dry white wine
  • 4tbsp double cream
  • 50g Parmesan cheese, finely grated
  • Salt and freshly ground black pepper
  • Freshly chopped dill and Parmesan shavings to serve

Leave out the wine if you prefer and just up the quantity of stock. If you prefer a more meaty flavour, try using chicken or fish stock.


  1. Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
  2. Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
  3. Add the remaining stock, and then the wine, until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
  4. Just before serving, stir in the cream and heat through for 2-3 mins. Fold in the cheese, season to taste and pile into warm serving bowls. Sprinkle with chopped dill and parmesan shavings. Serve immediately accompanied with crusty bread.

Your rating

Average rating

  • 3
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter