Champagne Risotto

READY IN: 35mins
Recipe by Lorianne1

Have not tried this yet but, I plan on it soon.

Top Review by Shannon Cooks

This was really good! Very decadent and fulfilling. I used veggie broth to make this. (vegetarian here) I did reduce the champagne by 1 cup, adding an extra cup of light broth instead. I am glad that I did not use the full 4 cups of bubbly called for as it would have overpowered the dish. I would definitely make this again. It is an impressive dish. We certainly enjoyed it.

Ingredients Nutrition


  1. Heat broth in medium saucepan.
  2. Melt 1/4 cup butter in large saucepan. When butter foams, add onion and saute until pale yellow.
  3. Add rice and mix well.
  4. When rice is coated with butter, add 1 to 2 ladles of broth, or enough to cover rice.
  5. Stir over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding broth a little at a time over 10 minutes.
  6. During remaining 10 minutes of cooking, add champagne, 1 cup at a time and stirring until absorbed.
  7. Rice is done when it is tender but firm to the bite.
  8. Stir in 1/2 cup Parmesan cheese and remaining butter. Season with salt.
  9. Place in a warm dish and serve immediately with remaining parmesan cheese.

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