Creamy Garlic Parmesan Risotto

$- 1 cup Arborio rice - 4 cups vegetable broth - 3 tablespoons olive oil - 2 tablespoons unsalted butter - 4 cloves garlic, minced - 1 small onion, finely chopped - 1/2 cup grated Parmesan cheese - 1/2 cup heavy cream - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in making creamy garlic parmesan risotto special. - Arborio rice gives risotto its creamy texture. This short-grain rice absorbs liquid well. - Vegetable broth adds depth of flavor. It keeps the dish rich and savory. - Olive oil helps sauté the garlic and onion. It adds a nice, fruity taste. - Unsalted butter brings creaminess and richness. It also enriches the overall flavor. - Garlic gives a strong, savory taste. It makes the dish aromatic and warm. - Onion adds sweetness. It balances the flavors in the risotto. - Parmesan cheese provides a salty, nutty flavor. It enhances the creaminess. - Heavy cream makes the risotto extra rich. It gives a velvety finish. - Salt and pepper season the dish. They bring all the flavors together. - Fresh parsley adds color and freshness. It brightens up the dish. If you can't find an ingredient, here are some easy swaps. - Arborio rice: You can use Carnaroli rice or even sushi rice if needed. - Vegetable broth: Chicken broth works well too for a different flavor. - Olive oil: Any cooking oil, like canola or sunflower, can replace it. - Unsalted butter: Use salted butter but reduce added salt. - Garlic: Garlic powder can be a quick substitute, but fresh is best. - Onion: Shallots or leeks can give a similar flavor. - Parmesan cheese: Grana Padano or Pecorino Romano can be used, too. - Heavy cream: Use half-and-half for a lighter option. - Fresh parsley: Any fresh herb, like basil or chives, can add a nice touch. With these ingredients, you're ready to make a delicious creamy garlic parmesan risotto! {{ingredient_image_1}} Start by warming the vegetable broth. Pour four cups into a medium saucepan. Set the heat to low and let it warm gently. Keeping the broth warm helps the rice cook evenly. You will use this broth gradually as you make the risotto. In a large skillet, heat three tablespoons of olive oil. Add one tablespoon of unsalted butter for extra richness. Use medium heat for this step. Now, add four cloves of minced garlic and one small chopped onion. Sauté them for about three to four minutes. You want the onion to turn soft and clear. This step builds a great base flavor for your risotto. Once the onion is ready, stir in one cup of Arborio rice. Toast the rice for about two minutes. You will see the edges turn slightly clear. This process adds depth to the flavor. Next, start adding the warm vegetable broth, one ladleful at a time. Stir often and let the rice soak up the broth before adding more. This part takes about 18 to 20 minutes. You want the rice to be creamy and just tender. When the rice is done, lower the heat. Mix in half a cup of heavy cream and the last tablespoon of butter. Then, stir in half a cup of grated Parmesan cheese. It should melt and blend well. Season with salt and pepper to taste. Let the risotto rest for a minute. This helps it thicken. Serve it hot, topped with chopped fresh parsley for a nice touch. Enjoy your creamy garlic Parmesan risotto! To get that rich, creamy texture in your risotto, use Arborio rice. This rice has high starch content, which helps create creaminess. Always add warm broth slowly. Stir often to release more starch from the rice. When the rice is almost done, mix in heavy cream and butter. This adds even more creaminess and flavor. Sauté your garlic and onion first. This builds a strong flavor base. Toast the rice briefly before adding broth. This step enhances its nutty flavor. Stir continuously while adding broth. This keeps the rice from sticking and helps it cook evenly. Use a wooden spoon for best results. Keep your broth warm but not boiling. Hot broth helps the rice cook evenly. Stir the rice every few minutes to avoid lumps. Aim for a cooking time of about 18-20 minutes. The rice should be tender yet slightly firm in the center. Let it rest for a minute before serving. This helps it thicken and makes it even better. Pro Tips Use Quality Broth: The flavor of your risotto largely depends on the broth you use. Opt for a high-quality vegetable broth for the best taste. Stir Constantly: Stirring the risotto continuously helps to release the starch from the rice, creating that creamy texture you desire. Gradual Broth Addition: Add the broth gradually and allow the rice to absorb it fully before adding more. This ensures even cooking and enhances creaminess. Rest Before Serving: Let the risotto rest for a minute after cooking. This allows it to thicken slightly and enhances the overall flavor. {{image_2}} You can boost the flavor of your risotto with simple add-ins. Try adding: - 1 cup of sautéed mushrooms - 1 cup of fresh spinach - 1/2 cup of sun-dried tomatoes These ingredients bring new tastes and textures. For a spicy kick, add a pinch of red pepper flakes. You can also swap Parmesan for other cheeses, like feta or goat cheese. Each choice gives the dish a unique twist. If you want to add protein, consider these options. Grilled chicken or shrimp makes a great pairing. - For chicken, use about 1 cup, diced and cooked. - For shrimp, add 1 cup, cooked and peeled. You can also use cooked sausage or bacon for a hearty boost. If you're feeling adventurous, try adding some crab meat for a touch of luxury. Making this dish vegan is easy. Replace the butter and heavy cream with plant-based options. Use: - 3 tablespoons of vegan butter - 1/2 cup of coconut cream or cashew cream For cheese, try nutritional yeast or a vegan cheese blend. These swaps keep the creamy texture while making it plant-based. Always check your broth to ensure it’s vegan-friendly. Enjoy the risotto your way! To keep your creamy garlic Parmesan risotto fresh, first let it cool. Place it in an airtight container. This helps lock in flavors and moisture. Make sure to store it in the fridge. It will last up to three days. If you notice any leftover risotto, avoid letting it sit out too long. When you are ready to enjoy your risotto again, add a splash of broth. Heat it in a pot over low heat. Stir it often to prevent sticking. If you want, you can add a bit of butter for extra creaminess. This should take about 5 to 10 minutes to reheat. Always taste it to check if you need more seasoning. Yes, you can freeze risotto! Portion it out in small containers. Leave some space at the top. Risotto expands when frozen. It will last up to three months in the freezer. To reheat, let it thaw in the fridge overnight. Then, heat it with a splash of broth. This keeps the texture nice and creamy. You can make risotto ahead of time, but it may lose its creamy texture. To reheat, add a bit of broth while warming it up. This helps restore its creamy nature. To keep your risotto from getting too thick, stir in broth gradually. Use just enough broth so the rice absorbs it slowly. If it thickens too much, add more broth or water while stirring. Creamy Garlic Parmesan Risotto pairs well with many dishes. You can serve it with grilled chicken or shrimp for protein. Leafy greens or a fresh salad also complement the dish nicely. For a vegetarian option, add sautéed mushrooms or roasted vegetables. In this post, we covered the key ingredients and their roles in making risotto. I shared step-by-step instructions for perfecting your dish. Tips and tricks helped you achieve a creamy texture with essential techniques. We also explored variations to suit your taste, alongside storage information for leftovers. Remember, cooking risotto is about practice and patience. With these insights, you can create a dish that impresses every time. Enjoy your risotto adventures!$

A rich and creamy risotto made with Arborio rice, garlic, and Parmesan cheese.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

1 cup Arborio rice
4 cups vegetable broth
3 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1 small onion, finely chopped
1 2 grated Parmesan cheese
1 2 heavy cream
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.
In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the minced garlic and chopped onion to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
Stir in the Arborio rice, allowing it to toast for about 2 minutes until the edges are slightly translucent.
Begin adding the warmed vegetable broth, one ladleful at a time, stirring continuously. Allow the rice to absorb most of the broth before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
Once the rice is cooked, lower the heat and stir in the heavy cream and the remaining tablespoon of butter.
Add the grated Parmesan cheese and mix until fully melted and creamy. Season with salt and pepper to taste.
Remove from heat and let the risotto rest for a minute to thicken.
Serve hot, garnished with chopped fresh parsley for a pop of color.

Notes

For a richer flavor, use homemade vegetable broth.

Keyword creamy, garlic, Parmesan, risotto, vegetarian