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garlic parmesan risotto in white bowl topped with parmesan cheese and parsley

Creamy Garlic Parmesan Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Tara Smithson
  • Total Time: 30 minutes
  • Yield: 5 servings 1x


You've got to try this creamy garlic parmesan risotto! This recipe is creamy, filled with cheesy garlic flavor and really simple to make. 


  • 1 cup arborio rice
  • 3 cups chicken stock 
  • 3 garlic cloves, minced
  • 1/4 cup white wine (can be left out or substituted with 3 tablespoons lemon juice)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup yellow onion, diced
  • 3/4 cup parmigiano reggiano cheese
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon minced chives or parsley (optional)


  1. Begin by placing a dutch oven or large pot on the stovetop over medium low heat. Add in the butter and olive oil and allow it to heat up.
  2. Toss in the onions and cook for 3 to 4 minutes until translucent and softened. Stir them to avoid burning. 
  3. Add in the garlic and arborio rice and stir. Allow it to toast a bit for a few minutes. 
  4. Pour in the wine and allow it to evaporate for a minute.
  5. Now, add 1 cup of chicken stock into the pot until it soaks into the arborio rice. This takes about 5 to 6 minutes. STIR. Then, repeat 2 more times with the remaining stock. Stirring each time you add stock.
  6. Once all of the stock has absorbed into the arborio rice, (should take between 15 and 20 minutes) turn off heat completely. 
  7. Sprinkle in salt and pepper and heavy cream. Add in parmesan cheese and stir to incorporate. Cover for 3 minutes. 
  8. Uncover and (optional) add in parsley or chives. Top with additional parmesan cheese, if desired. Serve and enjoy!


  • Use a medium low heat throughout the cooking process and don't try to rush it. The arborio rice cooks best over this heat over a 20 minute period.
  • Watch the onion closely when cooking. We want a translucent color with no browning. Turn the heat down if they start to brown. 
  • Make sure to shred the parmesan cheese from a block for the best texture and melting. A bagged cheese will not work will in this recipe because it contains anti-caking agents and does not melt well. 
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: Italian