Risotto with Garlic and Parmesan
Indulge in the creamy, luxurious flavors of Risotto with Garlic and Parmesan, a comforting Italian classic that's easier to master than you might think. This dish features tender, al dente Arborio rice simmered in a rich broth and infused with aromatic garlic, sautéed onions, and a splash of dry white wine for a delicate depth of flavor. Finished with a generous amount of grated Parmesan cheese and a touch of butter, this risotto achieves the perfect velvety texture. Garnish with freshly chopped parsley for a pop of color and freshness. Whether served as a satisfying main dish or a sophisticated side, this garlic parmesan risotto is the ultimate comfort food for any occasion. Ready in just 40 minutes, it’s an impressive yet approachable recipe for cozy dinners or special gatherings.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Chicken or vegetable stock
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 unit Small onion, finely chopped
- 0.5 cups Dry white wine
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
Instructions
Heat the stock in a medium saucepan over low heat. Keep it warm but not boiling as you cook the risotto.
In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the minced garlic and chopped onion to the pan. Sauté until the onion is soft and translucent, about 3–4 minutes.
Stir in the Arborio rice, ensuring each grain is coated in the butter and oil mixture. Toast the rice for 1–2 minutes without letting it brown.
Pour in the white wine and stir constantly until the liquid is mostly absorbed, about 2–3 minutes.
Add one ladleful of the warm stock to the rice and stir frequently until it is absorbed. Repeat this process, adding stock one ladleful at a time, stirring constantly, and waiting until each addition is absorbed before adding the next.
Continue this process until the rice is creamy and tender with a slight bite (al dente), about 18–20 minutes. You may not need all the stock, or you may need a little more warm water if the stock runs out.
Once the rice is cooked, stir in the remaining tablespoon of butter and the grated Parmesan cheese. Mix until the risotto is creamy and well combined.
Season with salt and freshly ground black pepper to taste. Optionally, garnish with chopped parsley for a fresh touch.
Serve warm immediately as a main dish or alongside your favorite protein.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1453 mg | 63% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 258 mg | 20% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
