Description
You've got to try this creamy garlic parmesan risotto! This recipe is creamy, filled with cheesy garlic flavor and really simple to make.
Ingredients
Scale
- 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)
Instructions
- 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.
- Toss in the onions and cook for 3 to 4 minutes until translucent and softened. Stir them to avoid burning.
- Add in the garlic and arborio rice and stir. Allow it to toast a bit for a few minutes.
- Pour in the wine and allow it to evaporate for a minute.
- 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.
- Once all of the stock has absorbed into the arborio rice, (should take between 15 and 20 minutes) turn off heat completely.
- Sprinkle in salt and pepper and heavy cream. Add in parmesan cheese and stir to incorporate. Cover for 3 minutes.
- Uncover and (optional) add in parsley or chives. Now you are ready to serve this gorgeous, creamy risotto!
Equipment
Notes
Make sure to stir well every 5 minutes when adding the stock.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Italian
Keywords: garlic parmesan risotto, the best risotto, creamy garlic parmesan risotto, easy risotto recipe