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20-min Champagne Risotto - An easy and elegant entrée for any special occasion - Gluten-free and vegetarian, it makes a perfect starter for Christmas and New Year's Eve parties! Recipe from thepetitecook.com

Italian Champagne Risotto

Course: Main Course
Cuisine: Italian
Keyword: champagne, gluten-free, italian recipes, quick, risotto
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Print Recipe


  • 2 tbsp butter
  • 1 white onion or 2 shallots finely minced
  • 180 g Italian Carnaroli Rice or Vialone Nano
  • 500 ml champagne at room temperature
  • 500 ml vegetable stock
  • handful of Parmesan cheese finely grated
  • 2 tbsp fresh parsley finely chopped
  • 2 tsp grated lemon zest to serve
  • sea salt & white pepper freshly cracked, to taste


  • Melt one tablespoon of butter in a large skillet over low heat and sautée the onion for 2 minutes, until softened but not browned.
  • Turn the heat slightly up, add the rice and toast until translucent, about 2 mins.
  • Pour in the champagne and let the alcohol evaporates, stirring once or twice.
  • Keep cooking the risotto, stirring continuously, by adding a ladle of stock when needed. Cook for about 15 min.
  • When the risotto is almost ready, stir in fresh chopped parsley.
  • Take the pan off the heat and add grated Parmesan and the remaining one tablespoon of butter and sttir until you reach the perfect creamy consistency.
  • Season to taste, sprinkle with freshly grated lemon zest and serve.