: Saucepan risotto in progress with a wooden spoon in a copper saucepan, next to a cookbook and olive oil on a kitchen counter.

Easy and Creamy Saucepan Risotto Recipe

Are you craving something warm, creamy, and utterly delightful? Look no further! Our easy saucepan risotto recipe is here to satisfy your taste buds with its rich flavors and creamy texture. Perfect for an Italian dinner night, this dish is not only delicious but also surprisingly simple to make. Let’s dive into the art of making the perfect risotto in a saucepan. By the way, If you still don’t have a Saucepan and are unsure about buying one, be sure to check out our Essential Saucepan Guide: Discover the Culinary Magic in Your Kitchen guide.

Saucepan Risotto Recipe

Easy and Creamy Risotto Recipe in a Saucepan

Recipe by DavidCourse: MainCuisine: Italian


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Indulge in a classic Italian dish with this easy saucepan risotto recipe. Perfectly creamy and full of flavor, it combines Arborio rice, Parmesan cheese, and a savory broth, all cooked to perfection in one saucepan. Ideal for a cozy dinner, this risotto is ready in just 40 minutes and is sure to impress with its simplicity and rich taste. Serves 4 and contains about 350 calories per serving.


  • 1 cup Arborio rice

  • 4 cups chicken or vegetable stock, warmed

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup white wine (optional)

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)


  • Prepare the Ingredients: Start by chopping your onions and garlic finely. Make sure your stock is warmed through and kept close to your cooking area.
  • Sauté Onions and Garlic: In your saucepan, heat the olive oil over medium heat. Add the onions and garlic, sautéing until they are translucent, about 3-5 minutes.
  • Toast the Rice: Add the Arborio rice to the saucepan. Stir continuously to coat the rice with oil and lightly toast it for about 2 minutes.
  • Deglaze with Wine: Pour in the white wine (if using) and stir until it’s mostly absorbed. This will add a nice depth of flavor to your risotto.
  • Add the Stock: Slowly add the warm stock, one ladle at a time, stirring frequently. Wait until the stock is almost fully absorbed before adding the next ladle.
  • Continue Cooking: Keep adding the stock and stirring. This process should take about 20-25 minutes. The rice should be al dente but creamy.
  • Final Touches: Once the rice is cooked, turn off the heat. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
  • Serve Immediately: Garnish with fresh parsley and more Parmesan cheese, if desired. Risotto is best served immediately while it’s warm and creamy.


  • Consistent stirring is key to a creamy texture.
  • Feel free to add sautéed mushrooms, cooked chicken, or vegetables for variation.
  • Always use warm stock to avoid lowering the cooking temperature.
  • Enjoy your homemade, restaurant-quality saucepan risotto! Buon appetito!

And remember, this is just one of the many versatile saucepan recipes we have on our blog. Each recipe is designed to minimize your time in the kitchen while maximizing flavor and enjoyment. So, after you’ve enjoyed making and tasting these cookies, be sure to browse our collection for more culinary inspiration. Whether you’re craving savory or sweet, simple or sophisticated, our recipes are here to guide you every step of the way. Happy cooking!

Looking for the best Saucepan in 2024? Check out our latest article: Tested and Approved: The 5 Best Saucepans of 2024

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