Risotto with Parmesan

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert


risotto with parmesan

Risotto with Parmesan

This risotto with parmesan cheese is simple and delicious.
5 from 2 votes
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Course: Risotto
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 481kcal



  • Bring the vegetable broth to a boil.
  • In another pot, fry the finely chopped shallots in oil until brown.
  • Add a ladle of broth and continue cooking over low heat.
  • When the broth is absorbed, turn up the heat and add the rice. Toast it for a minute and stir with a wooden spoon.
  • Add white wine, stirring constantly. When it evaporates, add another 4-5 ladles of broth until the rice is cooked.
  • Continue adding the broth until it is absorbed. Stir occasionally without letting the mixture get too dry.
  • Remove from heat. Add Parmesan and stir.
  • Cover and let stand for one minute.
  • Serve garnished with Parmesan flakes and a drizzle of balsamic vinegar.
Calories: 481kcal | Carbohydrates: 73g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 2324mg | Potassium: 138mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1220IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 3.7mg
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One Response to “Risotto with Parmesan”

  1. Gilmore says:

    Simple recipe yet it tastes so good. It’s easy to make also just enough for the budget who has a big family like me.

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