Why must the broth stay hot?

Hot broth keeps the cooking process moving as each ladle meets the rice. Cold broth can interrupt that steady simmer and make the timing less predictable. Keep the stock at a simmer, then lower the heat so it remains warm rather than boiling hard. A medium-sized pot for the stock makes each addition easier to manage while the risotto cooks.

Can I make risotto without white wine?

Yes, use more stock in place of the white wine if you prefer not to use it. The risotto may taste less bright because the wine contributes flavor beyond liquid. Add fresh lemon zest or lemon juice at the end if you want to brighten the flavor. Make the swap at the wine step, then continue adding hot broth one ladle at a time.

What rice can replace arborio?

Carnaroli or Vialone nano can replace arborio rice because both are high-starch varieties used for risotto. Expect a similar creamy result when the rice absorbs broth gradually. Do not substitute a rice without similar starch qualities, or the finished texture may not hold together the same way. Use the same gradual broth method and taste for softness rather than relying only on minutes.

Can I make risotto ahead?

Yes, you can make it ahead, but expect the risotto to thicken after refrigeration. Reheat it in a pot with a splash of broth or water, stirring until heated through. Adding too much liquid at once can make it loose, so start with a small splash. Keep leftovers covered in the refrigerator, then reheat only the portion you plan to serve.

What stock gives risotto the best flavor?

Chicken bone broth gives this recipe the fullest flavor, according to the recipe notes. Homemade stock also makes a noticeable difference because stock is a major part of the finished dish. Store-bought chicken or vegetable stock may taste less full, so the author suggests extra Parmesan or salt if needed. Taste the warm stock before cooking, since it should be slightly saltier than you want the finished risotto.

Easy Risotto Recipe with Parmesan and Thyme

By Olivia HayesSep 28, 2026

Adding hot stock gradually lets arborio rice release starch as it cooks, creating a creamy risotto while keeping the grains from turning mushy. This easy Parmesan and thyme risotto stays tender with a slight bite and settles into a soft mound on the plate rather than spreading like soup.

Olive oil and butter soften the finely minced onion before garlic goes in, giving the rice a savory base. Arborio is stirred briefly, then dry white wine is cooked until mostly absorbed. Freshly grated Parmesan and thyme are stirred in only after the pot leaves the heat, so their flavor remains clear at the finish.

Expect the liquid to disappear between additions while the rice becomes creamy around distinct grains. Begin tasting after about 15 minutes; the correct finish is soft but still like al dente pasta. The common error is adding another ladle before most of the last one absorbs, which can leave the risotto too loose instead of moundable.

Serve it as an Italian side dish while the texture is at its loosest. Covered leftovers thicken in the refrigerator; warm them again in a pot with a splash of broth or water, stirring until heated through and smooth.

Why you'll love this recipe

Warm stock is added gradually, so each ladle absorbs before the next and the rice builds its characteristic creamy body without becoming loose or soupy.
Stirring after each addition releases starch from the arborio rice, producing a cohesive texture while occasional stirring avoids treating the pot like a constant task.
Cooking the onion until soft and barely browned establishes a savory base before the rice arrives, giving the finished dish more depth from simple ingredients.
Letting the dry white wine become mostly absorbed concentrates its flavor in the rice before broth is added, rather than leaving excess liquid behind.
Parmesan and thyme go in after the heat is off, preserving their distinct flavor while the cheese enriches the finished rice without further cooking.
Tasting after about 15 minutes helps catch the rice at its tender, lightly firm stage, preventing the common mistake of cooking it until mushy.

0(0)

Prep 10 minCook 30 minTotal 40 minEasy8 servings

Instructions

Place the chicken stock in a medium-sized pot over high heat. Bring it to a simmer, then lower the heat so it stays warm.

Add the sea salt to the stock 1 teaspoon at a time, until it tastes a little saltier than you want the finished risotto.

Place the olive oil and butter in a large pot over medium heat.

Add the onion and cook, stirring frequently, until soft and just starting to brown, about 5-7 minutes.

Add the garlic and cook for 1 minute more.

Add the arborio rice and stir for 1 minute.

Add the white wine and stir until it has mostly absorbed.

Add one ladle of hot broth and stir well. Stir occasionally until it has mostly absorbed, about 1-2 minutes.

Continue adding broth one ladle at a time, waiting until most of each addition has absorbed before adding more. Stir the rice a few times between additions.

Cook for about 20 minutes, until the rice is soft but not mushy, like al dente pasta.

Remove the pot from the heat and stir in the Parmesan cheese and thyme.

Season to taste with sea salt and fresh ground pepper.

FAQ

It is done when the rice is soft but not mushy, with a bite similar to al dente pasta. The finished risotto should be creamy and hold in a soft mound when spooned onto a plate. Do not judge it only by the clock, because absorption can vary as you cook. Start tasting after about 15 minutes before deciding whether it needs another ladle of broth.

Easy Risotto Recipe with Parmesan and Thyme

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Dinner Side Dishes Italian

Easy Risotto Recipe with Parmesan and Thyme

Name: Easy Risotto Recipe with Parmesan and Thyme
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 6 cups chicken stock; 1 tsp sea salt (1-2 teaspoons, or to taste); 2 tbsp olive oil; 2 tbsp butter; 1 medium onion (finely minced); 2 cloves garlic (finely minced); 2 cups arborio rice; 1.5 cups dry white wine; 1 cup Parmesan cheese (freshly grated); 2 tsp fresh thyme leaves; fresh ground pepper (to taste)

By Olivia HayesSep 28, 2026

Why you'll love this recipe

Warm stock is added gradually, so each ladle absorbs before the next and the rice builds its characteristic creamy body without becoming loose or soupy.
Stirring after each addition releases starch from the arborio rice, producing a cohesive texture while occasional stirring avoids treating the pot like a constant task.
Cooking the onion until soft and barely browned establishes a savory base before the rice arrives, giving the finished dish more depth from simple ingredients.
Letting the dry white wine become mostly absorbed concentrates its flavor in the rice before broth is added, rather than leaving excess liquid behind.
Parmesan and thyme go in after the heat is off, preserving their distinct flavor while the cheese enriches the finished rice without further cooking.
Tasting after about 15 minutes helps catch the rice at its tender, lightly firm stage, preventing the common mistake of cooking it until mushy.

0(0)

Prep 10 minCook 30 minTotal 40 minEasy8 servings

Ingredients

Servings8

•6 cups chicken stock
•1 tsp sea salt (1-2 teaspoons, or to taste)
•2 tbsp olive oil
•2 tbsp butter
•1 medium onion (finely minced)
•2 cloves garlic (finely minced)
•2 cups arborio rice
•1.5 cups dry white wine
•1 cup Parmesan cheese (freshly grated)
•2 tsp fresh thyme leaves
•fresh ground pepper (to taste)

Instructions

1
Place the chicken stock in a medium-sized pot over high heat. Bring it to a simmer, then lower the heat so it stays warm.
2
Add the sea salt to the stock 1 teaspoon at a time, until it tastes a little saltier than you want the finished risotto.
3
Place the olive oil and butter in a large pot over medium heat.
4
Add the onion and cook, stirring frequently, until soft and just starting to brown, about 5-7 minutes.
5
Add the garlic and cook for 1 minute more.
6
Add the arborio rice and stir for 1 minute.
7
Add the white wine and stir until it has mostly absorbed.
8
Add one ladle of hot broth and stir well. Stir occasionally until it has mostly absorbed, about 1-2 minutes.
9
Continue adding broth one ladle at a time, waiting until most of each addition has absorbed before adding more. Stir the rice a few times between additions.
10
Cook for about 20 minutes, until the rice is soft but not mushy, like al dente pasta.
11
Remove the pot from the heat and stir in the Parmesan cheese and thyme.
12
Season to taste with sea salt and fresh ground pepper.