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Parmesan and Shallot Risotto

A yummy side to warm your heart and taste buds!
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Italian
Servings 4 people
Calories 495 kcal


  • 2 cups Carnaroli rice
  • 5 cups Sodium free chicken stock
  • 3 tbsp Olive oil
  • 4 Peeled and minced shallots
  • 1 to 2 tbsp Unsalted butter
  • 3 tbsp Finely grated parmesan cheese


  • Bring the stock to a simmer and keep warm over low heat.
  • In a large pan, or risotto pan, heat the olive oil and add the shallots, Cook for 2 to 3 minutes until the shallots have softened but not browned. Stir in the rice and cook for a couple of minutes until the rice becomes translucent. Stir frequently.
  • Add one or two ladlesful of hot stock to the rice stirring until almost all the liquid is absorbed before adding the next ladle full. When you have added most of the entire stock, the rice should be al dente (offer some resistance when bitten). At that point, stir in the butter and when incorporated add the parmesan cheese and the chopped parsley.
  • Add a splash more stock to keep the rice moist and creamy. Season to taste. Serve hot and topped with a drizzle of olive oil.


The trick to risotto is patience and attention while the rice is simmering. Adding warm broth allows the rice to absorb the liquid easily. You will need to stir the rice gently to keep the short-grained rice moving. This creates the creaminess without adding cream. When you ladle your finished risotto into the bowl it should spread out, not sit in a lump. If it's still a bit tight, add more stock. 
Calories: 495kcal/ Carbohydrates: 74g / Protein: 7g / Fat: 17g/ Saturated Fat: 5g / Cholesterol: 17mg / Sodium: 65mg / Potassium: 106mg / Fiber: 1 g / Vitamin A: 205 IU/ Calcium: 70mg / Iron: 0.8mg
Keyword Shallots

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