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scalloped bowl of cacio e pepe risotto

Risotto Cacio e Pepe

Transform the classic cacio e pepe pasta dish into creamy, cheesy, and perfectly peppery risotto. It tastes luxurious but comes together quickly for an easy weeknight meal!
5 from 6 votes
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Course: Sides and Shareables
Cuisine: Italian
Keyword: 30 minute dinner, cacio e pepe, risotto
Prep Time: 0 minutes
Cook Time: 25 minutes
Servings: 6 servings
Author: Sara Ayesh

Equipment

  • skillet or pot
  • spoon

Ingredients

  • 2 cups Arborio Rice
  • 8 cups Chicken Stock or vegetable stock
  • 2 tsp salt
  • 2 tsp freshly cracked pepper
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons olive oil or butter

Instructions

  • In a pot or shallow skillet add the olive oil (or butter) over medium-high heat.
  • Add in the rice and stir to coat in the oil.
  • Cook for 3-5 minutes until toasted.
  • 1/2 a cup at a time, add in the broth and stir until each addition is absorbed. This should take 20-30 minutes and you may not use all the broth.
  • About halfway through, taste the rice to see how much longer it might need to be cooked. We are looking for al-dente (slightly chewy)
  • Once it is done cooking, stir in the salt, pepper, and parmesan cheese.
  • Top with freshly cracked pepper and enjoy immediately!