I remember the first time I swapped pasta for rice in cacio e pepe. I wanted that creamy, peppery comfort but with the richness only risotto brings.
The result felt both familiar and new. It was simple, special, and quickly became a go-to recipe for cozy nights.
Cacio e pepe risotto is a creamy Italian rice dish. You only need cheese, black pepper, and good stock.
No fancy techniques or rare ingredients here. Just patience and good staples.
This recipe transforms basic pantry items into something that tastes restaurant-worthy. It’s almost magic, honestly.
Why You Will Love Cacio e Pepe Risotto
You get the comfort of a creamy risotto with bold, classic Roman flavors. Pecorino Romano and cracked black pepper make every bite pop.
You don’t need a long ingredient list. Just a few basics, but the result feels special for guests or a quiet night.
I first tried this after falling for the pasta version in Rome. Turning it into risotto gave me that sharp, peppery bite but with a smooth, creamy texture.
You’ll love it because:
- Simple ingredients: rice, broth, cheese, pepper, and butter.
- Balanced flavor: salty cheese and spicy pepper together.
- Texture upgrade: creamy rice grains instead of pasta.
- Flexible meal: works as a main or a side.
Risotto lets you control creaminess with each ladle of broth. You can make it looser or thicker—totally up to you.
You don’t have to rush. You build flavor slowly, step by step, and it’s honestly kind of relaxing.
How To Make Cacio e Pepe Risotto
This dish starts with simple ingredients, but how you use them matters. The right rice, a good cheese mix, and patient stirring make it creamy and bold.
Ingredients
You don’t need much, but each item counts. Go for Arborio rice or Carnaroli for that starchy, creamy base.
You’ll want both Parmigiano Reggiano and Pecorino Romano. That mix gives sharpness and depth.
Freshly ground black pepper is essential. Pre-ground just doesn’t cut it.
Other basics:
- Unsalted butter for richness
- Olive oil for toasting
- Vegetable broth (keep it warm)
- Onion or shallot finely chopped
- Garlic for subtle flavor
- A pinch of salt to finish
Instruments
No fancy gadgets needed, but a few things help. Use a heavy-bottomed saucepan or Dutch oven for even cooking.
A ladle is handy to add broth slowly. A wooden spoon is best for stirring and releasing starch.
Other helpful tools:
- Cheese grater for fresh cheese
- Pepper grinder for fresh pepper
- Small skillet if you toast pepper first
- Measuring cups and spoons for accuracy
Having everything ready before you start makes life easier.
Step-By-Step Instruction
Warm your vegetable broth in a separate pot. Keep it at a gentle simmer.
In your main pan, melt butter with olive oil. Sauté onion until soft, then add garlic for a minute.
Stir in the rice and toast for 2–3 minutes. The grains should look glossy.
Add a ladle of hot broth and stir until absorbed. Keep adding broth one ladle at a time, stirring often.
When the rice is almost tender, stir in both cheeses. Add a knob of butter for extra creaminess.
Finish with lots of freshly ground black pepper. Taste and add salt only if needed.
Let the risotto sit for a minute before serving. Serve hot with extra cheese and pepper.
Tips & Tricks
I’ve made this risotto many times. Here are a few habits that always help.
Toast the rice first. Stir in olive oil until the grains look shiny. This adds nutty depth and keeps the rice from getting mushy.
Add liquid slowly. Pour in stock about ½ cup at a time. Wait until it’s absorbed before adding more.
Wine or no wine. A splash of dry white wine boosts flavor, but you can skip it. Extra stock works fine.
Keep the heat steady. Medium-low heat is best. It lets the rice absorb liquid slowly and evenly.
Season with care. Cheese brings salt, so taste before adding more. Fresh cracked pepper is essential.
Finish with richness. Stir in mascarpone at the end for smoothness. If you don’t have it, cream cheese or heavy cream works.
Serve right away. Risotto is best hot off the stove, so get your plates ready.
Ingredient Substitute
Sometimes you don’t have Pecorino Romano. That’s fine—you can swap and still get great flavor.
I’ve used Parmigiano-Reggiano when Pecorino wasn’t around. It’s nuttier and less salty, so maybe add a pinch of salt.
Mixing the two cheeses works for balance. Other cheeses can stand in too:
- Grana Padano for a milder flavor
- Aged Asiago for nutty depth
- Manchego (curado or viejo) for a buttery edge
For a richer finish, stir in parmigiano cream at the end. It melts in and makes the texture silky.
For dairy-free, blend soaked cashews or silken tofu with nutritional yeast and a bit of miso. You’ll get a creamy, savory sauce.
The pasta-to-rice swap is flexible. Carnaroli rice holds its shape better and gives a firmer bite.
If you run out of black pepper, try pink peppercorns for a fruity heat or white pepper for earthiness. Each one gives a little twist.
What To Serve With Cacio e Pepe Risotto
When you make cacio e pepe risotto, pick sides that balance the creamy, cheesy flavors. Light vegetables, fresh salads, or simple proteins work best.
I’ve found crisp veggies and fresh greens brighten the meal. Roasted or grilled options add contrast to the rich risotto.
Try these easy pairings:
- Roasted Asparagus – Bitterness and crunch cuts through creaminess. A squeeze of lemon helps.
- Arugula Salad with Lemon Vinaigrette – Peppery greens and citrus keep things light.
- Grilled Zucchini with Parmesan – Smoky zucchini pairs well with the cheese.
- Prosciutto-Wrapped Asparagus – Adds saltiness and texture if you want more richness.
- Caprese Salad – Tomatoes, mozzarella, and basil bring a fresh balance.
- Shrimp Skewers – Quick protein that’s flavorful but not heavy.
- Garlic Bread with Herbs – Savory, perfect for soaking up extra sauce.
If you love asparagus risotto, you’ll notice similar pairings work here. The goal is to keep sides simple so the risotto stays the star.
How To Store Cacio e Pepe Risotto
I often make extra risotto because leftovers are great. You only need a container with a tight lid and a bit of care.
Let the risotto cool to room temp before storing. Putting it in the fridge while hot can make it soggy.
Here’s how I keep mine fresh:
- Refrigerator: Store in an airtight container for up to 2 days.
- Freezer: You can freeze it, but it gets less creamy. I avoid freezing unless I’m making arancini later.
When you reheat, add a splash of warm stock, milk, or water. Stir as it warms to loosen it up.
If the rice thickens too much overnight, don’t stress. A little extra liquid and gentle stirring usually fix it.
Nutritional Value
Cacio e Pepe Risotto brings carbs, a bit of protein, and just a touch of fat. A serving—about ⅔ cup or 87g—lands at roughly 310 calories.
It’s filling, so you might want to watch your portion size.
Here’s what you get in one serving:
- Calories: 310
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 8g
- Fat: 3g (2g saturated)
- Sodium: 950mg
- Sugar: 0.5g
You’ll pick up a few minerals and vitamins. There’s some calcium, iron, and potassium in there.
But really, this dish is about its bold flavor and creamy texture.
The sodium runs high, so go easy on extra salt. Cheese brings plenty of salty punch, so taste as you cook.
Arborio rice packs in the carbs and gives you quick energy. Cheese adds the protein and a bit of calcium.
If you’re figuring out your meal, pair it with a simple side of veggies or lean protein. That way, you get the richness but still keep things balanced.
Cacio e Pepe Risotto
Equipment
- Large saucepan or pot
- Wooden spoon
- Ladle
- Cheese grater
- measuring cups/spoons
Ingredients
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth kept warm
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot finely chopped
- ½ cup dry white wine optional
- 1 cup finely grated Pecorino Romano cheese
- 2 tsp freshly cracked black pepper
- Salt to taste
Instructions
- In a saucepan, heat olive oil and 1 tbsp butter over medium heat.
- Add chopped shallot and sauté until softened.
- Stir in Arborio rice and toast for 1–2 minutes until lightly translucent.
- Pour in white wine (if using) and cook until absorbed.
- Begin adding warm broth one ladle at a time, stirring continuously until absorbed before adding more.
- Continue until rice is creamy and al dente (about 18–20 minutes).
- Stir in remaining butter, Pecorino Romano cheese, and cracked black pepper.
- Adjust seasoning with salt if needed and serve hot.
Notes
- Calories: 370
- Protein: 13g
- Carbohydrates: 49g
- Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 540mg
- Fiber: 2g
- Sugar: 2g
