Prosecco Risotto with Parmesan

Prosecco risotto with parmesan: a lovely risotto recipe with sparkling wine! Yes, it’s totally possible! Since wine is a key ingredient in risotto recipes, why not go for a bubbly one? Here’s a simple risotto recipe that features the most famous Italian in the bubbles department: Prosecco!

This risotto recipe really is very simple, but the use of sparkling wine makes it stand out. While you may be losing the lovely bubbles, Prosecco will leave behind a lovely aroma that makes this simple risotto very tasty despite the rather short ingredient list.

Parmesan risotto with prosecco, Italian sparkling wine.

If you need an easy risotto that pairs well with anything – roast chicken, traybake veggies, grilled halloumi – you will love the all-round versatility of this prosecco risotto with parmesan. And when I say “parmesan” I encourage you to go for an Italian cheese. You don’t have to buy a 24-month Parmigiano Reggiano if your budget won’t allow, but choose a Grana Padano over a parmesan that’s not made in Italy. It will be the best choice to match the prosecco wine.

Can you cook with sparkling wine?

Ohh yes and you will be pleased with the result. Sparkling wine is, after all, wine. Most risotto recipes call for white wine (unless it’s specifically stated otherwise like in red wine risotto) and subbing white wine for a sparkling alternative is a very reasonable thing to do. And while the fizzy texture is not something that will stick around after evaporating, other qualities will leave a mark on the food you’re using it in.

Sparkling wines generally have a rather high acidity and are often perceived as very fresh. If you go for a dry wine (classified brut to dry), the acidity will most definitely stand out. There are also sweet sparkling wines (classified demi-sec or doux) but those I would not recommend for savoury dishes.

Prosecco varieties are generally dry, extra dry or brut, meaning it’s a dry wine. Its primary flavours are green apple, pear and honeydew melon. It’s a great wine to sip on while feasting on Italian starter platters as it complements well both the salt of Italian cured meats and most types of cheese, including parmigiano. You can find it both full-on sparkling or frizzante – a lightly sparkling style. For a more comprehensive read about Prosecco head over to Wine Folly.

Prosecco risotto ingredients

  • Risotto rice – in this recipe I have used a variety called Vialone Nano
  • Prosecco sparkling wine
  • Butter
  • Parmigiano Reggiano or Grana Padano cheese
  • White onion
  • Vegetable stock
  • Salt.

The ingredients needed in this recipe.

How to make prosecco risotto

  • Set a heavy duty pan or cast iron skillet on medium heat and melt half of the butter. Mince the onion and add it to the butter. Sweat the onion stirring from time to time 2-3 minutes.
  • Add the rice and toast it for a couple of minutes, stirring constantly to distribute the heat all around.
  • Add the Prosecco to the rice all in one go and let it evaporate while giving it a quick stir. Freshly opened sparkling wine will be fizzy compared to still wine that you may have used in risotto before.
  • Warm the stock on another burner and keep it on low heat so that you will be adding it warm to the rice. Add enough stock to cover the rice, give it a stir and lover the heat. Simmer 5-6 minutes, stirring occasionally. When absorbed, add more stock, again enough to cover the rice and let simmer until absorbed. Keep adding the stock in batches until the rice is cooked through.
  • After the last addition of stock has been absorbed and the rice is cooked through, remove the pan from the heat. This may occur before all of the stock has been added, so taste test the rice for doneness before the next stock addition. Stir in the grated parmesan. Only after adding the cheese add a sprinkle of salt if needed.
  • Lastly, add the rest of the butter and stir in, this will be final seasoning, what gives risotto its signature creaminess.

What can I do with leftover Prosecco?

Make another batch of this risotto! Seriously, of all the qualities that prosecco possesses, its fizz is basically the only thing we’re not appreciating in this recipe. For obvious reasons, as it just evaporates. But that’s excellent news, because it means that this recipe will turn out perfect even if your sparkling wine has gone flat!

Have you opened a bottle earlier in the week and now it’s sitting in your fridge all flat and you don’t know what to do with it? That would be the perfect excuse to use your sparkling wine in cooking. Make a batch of risotto with prosecco and parmesan and enjoy your wine leftovers as a cooking ingredient.

If you had opened a bottle just to make this recipe and you don’t really feel like drinking it on its own, there are several prosecco cocktails you can make. Prosecco is the base for Bellini, how about a strawberry rhubarb Bellini? Or use it to make a delightful raspberry prosecco slushie. A fan of aperitivo? Try Campari Spritz!

A portion of risotto served on a decorated plate.

If you have enjoyed this recipe let me know in the comments. I am always happy to hear from you. If you haven’t yet had a chance to make it, pin this recipe for future use. It’s always good to have a recipe or two at hand when you have some leftover wine you don’t want to waste.

Related recipe: Saffron Risotto alla Milanese

Prosecco risotto with parmigiano

Parmesan risotto made with sparkling wine.

Course Side Dish
Cuisine Italian
Keyword champagne risotto, prosecco risotto, sparkling wine risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 462 kcal
Author Eva | Electric Blue Food

Ingredients

  • 300 g risotto rice
  • 60 g butter
  • 70 g parmesan grated
  • 100 ml prosecco sparkling wine
  • 1/2 white onion or shallot
  • salt to taste if needed

Instructions

  1. Set a heavy duty pan on medium heat and melt half of the butter. Mince the onion and add it to the butter. Sweat the onion stirring from time to time 2-3 minutes. Warm the stock on another burner and keep it on low heat so that you will be adding it warm to the rice.

  2. Add the rice and toast for a couple of minutes, stirring constantly to distribute the heat all around.

  3. Pour in the Prosecco all in one go and let it evaporate while giving it a quick stir. Freshly opened sparkling wine will be fizzy compared to still wine that you may have used in risotto before.

  4. Add enough stock to cover the rice, give it a stir and lover the heat. Simmer 5-6 minutes, stirring occasionally. When absorbed, add more stock, again just enough to cover the rice and simmer until absorbed. Keep adding the stock in batches until the rice is cooked through. This may occur before all of the stock has been added, so taste test the rice for doneness before the next stock addition.

  5. After the last addition of stock has been absorbed and the rice is cooked through, remove the pan from the heat. Stir in the grated parmesan. Only after adding the cheese add a sprinkle of salt if needed.

  6. Lastly, stir in the rest of the butter and serve.

Recipe Notes

This recipe serves 4 as side dish, or yields 2 portions if served as main course.

The nutritional information provided is made by an online calculator and only meant as a guideline.

Nutrition Facts
Prosecco risotto with parmigiano
Amount Per Serving
Calories 462 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 391mg17%
Potassium 119mg3%
Carbohydrates 62g21%
Fiber 2g8%
Sugar 1g1%
Protein 11g22%
Vitamin A 512IU10%
Vitamin C 1mg1%
Calcium 218mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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