Creamy Garlic Parmesan Risotto Recipe
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Creamy Garlic Parmesan Risotto Recipe
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Learn how to make Risotto in under 30 minutes! This easy risotto recipe with step by step instructions and video is going to be your go-to forever!
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Ingredients
- 1/2 medium onion diced finely
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock or chicken stock
- 1/4 cup dry white wine
- 1 cup arborio rice
- 1 cup Parmesan Cheese freshly grated, plus extra for serving
- 3 tablespoons parsley freshly chopped
Instructions
Get prepped
- Begin by heating your stock and keeping it warm.
Sauté the onions and garlic
- Add butter and oil to a large skillet over medium heat.
- Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and wine (if using)
- Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
- Add the wine and stir until it is absorbed.
Continue cooking risotto
- Add 1 ladle full of the stock and stir until it absorbs.
- Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.
- When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.
- Let it absorb until it is creamy and thick, but not soupy.
Serve
- Serve, adding extra parmesan if desired.
Equipments used:
Notes
- Use a white wine you like to drink (avoid products labeled "cooking wine" like the plague. Basically, if you don't like the wine you use your cooking, you won't like the end product!
- Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice
- Simmer gently – a rapid boil isn’t what we’re looking for here
- Use hot stock!! The heat helps maintain the starch content of the rice
- Stir REGULARLY but not CONSTANTLY
- What to do with leftovers
- Ha!! I usually make a double batch, but 1 batch doesn't leave me with much left over!! This risotto reheats beautifully, so you can pack it to take to work for lunch, or reheat it for a quick side with another meal later in the week.
- I HAVE frozen it before, but it is best eaten within a few days right out of the fridge.
- Substitutions/Additions
- I use vegetable stock or chicken stock, depending on what I have on hand.
Nutrition Information
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Calories
367kcal
(18%)
Carbohydrates
46g
(15%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
24mg
(8%)
Sodium
1368mg
(57%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
785IU
(16%)
Vitamin C
2mg
(2%)
Calcium
305mg
(31%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 1368mg | 57% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 785IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 305mg | 31% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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