Creamy Garlic Parmesan Risotto Recipe + VIDEO
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!
Servings 4
Calories 367kcal
Equipment
Ingredients
- 4 cups vegetable stock or chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion diced
- 4 cloves minced garlic
- 1 cup arborio rice
- 1/4 cup dry white wine
- 1 cup parmesan cheese freshly grated, plus extra for serving
- 3 tablespoons parsley freshly chopped
Instructions
Get prepped
- Begin by heating 4 cups vegetable stock and keeping it warm.
Sauté the onions and garlic
- Add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium heat.
- Add the 1/2 medium onion (diced) and cook until just tender, then add the 4 cloves minced garlic. Cook 1 minute longer.
Add the rice and wine (if using)
- Add 1 cup arborio rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
- Add 1/4 cup dry white wine and stir until it is absorbed. (If you are not using wine, just add a little extra stock here)
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 1 cup parmesan cheese.
- Let it absorb until it is creamy and thick, but not soupy.
Serve
- Serve, adding extra parmesan if desired.
- Garnish with 3 tablespoons parsley (optional)
Video
Notes
Use wine you’d drink. Skip cooking wine. The flavor concentrates as it reduces, so start with something decent.
Keep the stock hot. Warm it in a small saucepan over low heat or microwave until hot. Cold stock cools the pan and affects texture.
Add stock gradually. Each addition should mostly cover the rice. Let it absorb before adding more. Watch the pan, not the measuring cup.
Simmer gently and stir regularly. You want a soft bubble, not a boil. Stir every 20 to 30 seconds to build creaminess without making it gluey.
Adjust texture before serving. Risotto thickens as it sits. If it’s too tight, stir in a splash of warm stock. If it’s still firm in the center, keep cooking with a bit more liquid until tender with a slight bite.
Nutrition
Calories: 367kcal | Carbohydrates: 46g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 1368mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 305mg | Iron: 2.4mg
