Risotto in 17-25 minutes?! I’m in! Garlic Parmesan Risotto may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!
I’m not going to lie to you. Risotto is hands on. You have to stand there and stir, and add liquid, and stir, and monitor. However, this isn’t a 40 minute kind of deal, it’s 17-25 minutes, I promise. AND you can still multi task and cook your protein or other sides while you do this. Really you can. It’s totally worth it, because, hi there – yummy carb side that is not pasta (we’re pasta’d out a little bit at our house – kids love it, but we’re over it for right now).
What to serve with this Garlic Parmesan Risotto?
We totally scarfed the entire pan of this with our Pork with Lemon/Dijon Pan Sauce the other night. What you see on the plate is about 1/4 of the recipe. What you don’t see is my husband grabbing a spoon to get every last grain from the pan before doing the dishes. I’m just keeping it real here. This recipe comes from Mary-Ellen’s Cooking Creations. She actually posted this before I even began blogging! Full credit to her, I only adapted this very slightly. Please make it – I promise you, you’ll love me for posting this.
Want more sides? Of course you do!
Garlic Parmesan Risotto
- 1/2 medium onion diced finely
- 4 cloves garlic minced
- 1 Tbs olive oil
- 1 Tbs butter
- 4 cups chicken broth vege broth is fine if you're vegetarian
- 1/4 cup dry white wine
- 1 cup arborio rice
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 3 Tbs freshly chopped parsley (dried won’t cut it here sorry)
- Begin by heating your chicken broth and keeping it warm.
- Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).
- Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
- 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.
- Add 1 ladle full of the chicken broth and stir until it absorbs.
- Repeat this until you have used almost all of the broth - it should take about 17-25 minutes.
- When you add the last ladle of broth, also add the parsley, but only let the broth absorb halfway and then add your cheese.
- Let it absorb until it is creamy and thick, but not soupy.
- Serve, adding extra parmesan if desired.