Creamy Garlic Parmesan Risotto Recipe + VIDEO
User Reviews
4.9
Creamy Garlic Parmesan Risotto Recipe + VIDEO
Description
The recipe starts with heating stock to keep it warm while gently sautéing finely diced onions and minced garlic in butter and olive oil until tender. Arborio rice is added and coated with the fat, then white wine is stirred in and allowed to absorb. Gradually, warm stock is ladled in one scoop at a time, stirring gently until each is absorbed before adding more. This slow absorption helps release the rice's starch, creating a creamy consistency without being soupy.
Near the end of cooking, fresh parsley is added for a bright contrast and grated Parmesan cheese is folded in, enriching the risotto with a savory and slightly nutty flavor. The final texture is creamy and thick with tender rice grains retaining slight bite.
This risotto can be served as a comforting side dish or a simple main. It pairs well with roasted vegetables, grilled meats, or as an elegant starter. The fresh Parmesan added at the end boosts richness and makes the dish satisfying without heaviness.
Using stock appropriate to your dietary preference and choice of dry white wine affects flavor subtleties. Stirring regularly guides even cooking, and using hot stock helps maintain texture. Leftovers reheat well, making it practical for make-ahead meals.
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 white wine dry
- 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.
Notes
- Choose a dry white wine that you enjoy for cooking to avoid off-flavors.
- Use hot stock for best texture and starch release during cooking.
- Stir regularly but not constantly to avoid breaking rice grains.
- Risotto reheats well and can be eaten cold or warmed for leftovers.
- Vegetable or chicken stock can be substituted depending on preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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