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Garlic Parmesan Risotto

A bowl of creamy garlic parmesan risotto, garnished with fresh parsley and grated parmesan cheese.
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A creamy and comforting stovetop risotto infused with garlic and Parmesan cheese, perfect for a special meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4–5 cups hot chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the Arborio rice and cook, stirring constantly, for 2 minutes until the edges of the grains look translucent.
  4. Pour in the white wine and stir until it is completely absorbed.
  5. Begin adding the hot broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. You may not need all the broth.
  6. Remove from heat and stir in the grated Parmesan cheese.
  7. Season with salt and pepper to taste. Stir in fresh parsley.
  8. Serve immediately.

Notes

  • Stirring frequently is key to developing the creamy texture.
  • The risotto should be loose and flowing, not stiff. Add a little more broth if it seems too thick.
  • This dish pairs well with a simple green salad or roasted vegetables.

Nutrition

Find it online: https://www.purecookingjoy.com/garlic-parmesan-risotto/

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