Go Back
+ servings
A light gray bowl full of creamy parmesan risotto with finely grated parmesan on top.

Creamy Parmesan Risotto for Two

sara rose : aflavorjournal.com
Creamy parmesan risotto is a rich, decadent dish that is perfect to highlight any savory meat, veggie or fish entree. Date night will never be the same!
4.8 from 24 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish
Cuisine Italian
Servings 2 people
Calories 317 kcal


  • 2 1/2 cups good chicken or vegetable stock
  • 1 Tbsp. olive oil
  • 2 Tbsp. unsalted butter divided
  • 1/3 cup finely chopped yellow onion
  • pinch salt I use Diamond Kosher
  • 1 clove garlic minced
  • 1/4 cup dry white wine
  • 1/2 cup dry arborio rice
  • 1/2 cup freshly shredded parmsean
  • 1 wedge lemon
  • pinch freshly cracked black pepper


  • Heat the stock in a small saucepan over low heat. Keep warm throughout the entire cooking process.
  • Heat a skillet or saute pan over medium heat. Add olive oil and one tablespoon of butter, and cook until butter has melted.
  • Stir in the finely chopped onion with a pinch of salt. Cook about 5-7 minutes, stirring occasionally, until onion is really soft and nearly translucent.
  • Stir in minced garlic, and cook for one minute. Stir in the rice, and cook for 2-3 minutes until only a tiny white dot remains in the center of each grain.
  • Pour in white wine, and stir it into the rice. Cook for about 3-4 minutes, or until the rice has absorbed most of the liquid.
  • Pour in one ladle of the warm stock, stirring constantly to incorporate it into the rice. Once it is nearly absorbed, add another ladle of stock. Continue adding the stock one ladle at a time, and stirring the rice constantly as it cooks, until the texture of the rice starts to change into a creamy, thicker risotto. This takes about 30 minutes total.
  • Try a bite of the risotto, and see if it is cooked to your preference. It can have a slight bite to it for al dente risotto, or you can continue cooking it a few minutes longer to make it extra soft and creamy. Once it is cooked the way you like, stir in the parmesan cheese, and season with more salt to taste.
  • Turn off the heat. Stir in the remaining tablespoon of butter, a pinch of freshly cracked black pepper, and a healthy squeeze of fresh lemon juice. Stir to combine everything into the risotto.
  • Serve hot and enjoy!


Be sure to pay attention to the consistency and texture of the rice once you get to the end of the chicken stock. You should notice the rice thickening up and clinging together, and starting to resemble what we know as risotto. It will not be hard to stir, but your spoon will not glide through the pan as easily as it has up to this point. That's when you know you're almost done!


Serving: 1servingCalories: 317kcal
Keyword Creamy Parmesan Risotto, how to make risotto for two, risotto for two
Tried this recipe?Let us know how it was!