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- 1 cup Arborio rice - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup freshly grated Parmesan cheese - 1/2 cup heavy cream - 2 tablespoons unsalted butter (plus 1 for finishing) - 2 tablespoons extra virgin olive oil - Salt and black pepper to taste - 2 tablespoons fresh parsley, chopped For a perfect creamy garlic Parmesan risotto, you need a few key ingredients. First, Arborio rice is vital. It has a high starch content that gives risotto its creamy texture. Next, you will want vegetable broth. Using warm broth helps the rice cook evenly. Onions and minced garlic bring flavor to the dish. They create a solid base from the start. Don't forget the cheese! Freshly grated Parmesan cheese adds a rich taste and creaminess. Heavy cream also helps achieve that smooth, velvety finish. For cooking fat, unsalted butter and extra virgin olive oil are best. They enhance the flavors and add richness. Lastly, season your risotto with salt and black pepper to taste. Fresh parsley adds a lovely touch on top. These ingredients come together to make a comforting and delicious dish. {{ingredient_image_2}} Warm broth is key for great risotto. It helps the rice cook evenly. Start by heating the vegetable broth in a medium saucepan over low heat. Keep it on low so it gently simmers. This keeps the broth warm, which helps the rice absorb flavor better. Next, we sauté the onion and garlic. Heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Add the finely chopped onion and cook for about 4-5 minutes. You want the onion soft and translucent. Then, add the minced garlic and cook for another 1-2 minutes. Stir often to keep the garlic from burning. Burnt garlic can make the dish taste bitter. Now, it's time to cook the risotto. First, add the Arborio rice to the skillet. Toast the rice for about 2 minutes. This brings out a nutty flavor and helps it absorb liquid later. After toasting, pour in one ladle of warm broth. Stir gently to mix it in. Keep stirring as the rice absorbs the liquid. Repeat this process, adding one ladle at a time. Stir constantly for about 18-20 minutes. The risotto should become creamy and the rice should be al dente. When it is done, take the skillet off the heat. Mix in the heavy cream, the remaining butter, and the freshly grated Parmesan cheese. Stir until everything is smooth and creamy. Don’t forget to taste and season with salt and black pepper. Let the risotto rest for a minute. This helps it thicken up, making it even better. To achieve that dreamy creaminess in your risotto, keep stirring. Stirring helps release the starch from the Arborio rice. This starch creates a velvety texture. If you stop stirring, the rice may stick or cook unevenly. Aim for a gentle, consistent stir throughout the cooking process. How do you know when the risotto is done? The rice should be al dente, meaning it is cooked but still slightly firm in the middle. A good test is to taste a grain. It should feel tender yet have a slight bite. Once it reaches this stage, you can mix in the cream, butter, and Parmesan for that rich finish. Choosing high-quality Parmesan makes a big difference. Aged Parmesan has a more robust flavor. Look for blocks of cheese and grate it yourself. Pre-grated cheese often contains additives that affect taste and texture. For vegetable broth, use a flavorful brand or homemade broth. The broth should be warm but not boiling. This helps the rice cook evenly and absorb flavors. Taste your broth before adding it to ensure it’s well-seasoned. Avoid overcooking garlic. Garlic can turn bitter if cooked too long. Sauté it just until fragrant, about one to two minutes. This adds flavor without ruining your dish. Watch the amount of broth you add. Too much can make your risotto soupy. Too little can leave it dry and undercooked. Aim to add one ladle at a time, allowing the rice to absorb the liquid before adding more. This method helps you control the texture perfectly. Pro Tips Use Warm Broth: Keeping your broth warm while cooking the risotto ensures a consistent cooking temperature, allowing the rice to absorb the liquid evenly and develop its creamy texture. Stir Constantly: Stirring the risotto continuously helps release the starches from the rice, resulting in a creamier consistency. Don’t skip this step! Finish with Butter and Cheese: Adding a tablespoon of butter and freshly grated Parmesan cheese at the end enriches the flavor and adds a luxurious creaminess to the risotto. Rest Before Serving: Allowing the risotto to rest for a minute after cooking helps it thicken and improves the overall texture, making it even more delightful to eat. {{image_4}} If you're looking for gluten-free options, Arborio rice is naturally gluten-free. Use a gluten-free broth to ensure your dish stays safe for those with gluten sensitivities. Always check the labels on broth and any added ingredients. For vegan substitutions, swap out the butter and cream. Use vegan butter or olive oil instead of unsalted butter. Replace heavy cream with a plant-based cream, like coconut or cashew cream. You can also use nutritional yeast instead of Parmesan for a cheesy flavor. To make your risotto even more exciting, consider adding extra ingredients. Mushrooms add a rich, earthy taste. Shrimp can bring a delightful seafood twist. Just cook them separately and stir them in at the end to keep them tender. You can also use seasonal vegetables to enhance the dish. Asparagus, peas, or spinach work well in spring. In fall, try adding roasted pumpkin or butternut squash. These veggies not only add flavor but also make your risotto more colorful. While Parmesan cheese is a classic choice, there are other options. Pecorino Romano offers a sharper flavor. Grana Padano is a milder cheese that still adds creaminess. Mixing cheeses can create a complex flavor profile. Combine Parmesan with a bit of goat cheese for tanginess or add some mozzarella for extra creaminess. Experiment with different cheeses to find your favorite blend! Store leftover risotto in an airtight container. This keeps it fresh longer. Place it in the fridge within two hours of cooking. It lasts about three days. Before serving, check for any off smells or changes in texture. You can freeze risotto if you have too much. Use a freezer-safe container. Leave some space for expansion as it freezes. Label it with the date. Risotto can stay fresh in the freezer for about a month. Thaw frozen risotto in the fridge overnight. When reheating, add a splash of broth or water. This helps to bring back the creaminess. Heat it gently on the stove, stirring often. You want it warm throughout, not boiling. If it seems dry, add more liquid until it’s creamy again. Enjoy your delicious risotto! To make risotto creamy, stir the rice often. This releases starch and creates a smooth texture. Adding warm broth slowly helps too. When the rice absorbs the liquid gradually, it becomes nice and creamy. Keep the broth warm while you cook. If the broth is cold, it can shock the rice and disrupt cooking. Using regular rice changes the texture and flavor. Arborio rice has more starch, which gives risotto its creamy bite. Regular rice lacks this feature and cooks differently. If you need a substitute, try Carnaroli or Vialone Nano. These types also deliver that rich, creamy taste. You can pair risotto with many dishes. Grilled chicken or shrimp adds protein and complements the risotto’s creaminess. A fresh salad with greens balances the richness. You can also serve it with roasted vegetables for added flavor and color. This makes a great meal that is both filling and tasty. In this post, we explored how to make creamy garlic Parmesan risotto. We covered key ingredients like Arborio rice and vegetable broth. The importance of sautéing aromatics and maintaining warm broth was explained in detail. I shared tips for achieving perfect creaminess and avoiding common mistakes. You can also find variations for dietary needs and how to store leftovers. Now, you can confidently create a delicious risotto at home. Enjoy the process, and don’t hesitate to experiment with flavors!

Creamy Garlic Parmesan Risotto

A rich and creamy risotto made with Arborio rice, garlic, and Parmesan cheese, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 tablespoon unsalted butter (for finishing)
  • 2 tablespoons extra virgin olive oil
  • 1 cup heavy cream
  • to taste fresh salt and black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by warming the vegetable broth in a medium saucepan over low heat. Allow it to simmer gently while you prepare the risotto.
  • In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once heated, add the finely chopped onion and sauté for approximately 4-5 minutes until soft and translucent.
  • Incorporate the minced garlic into the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
  • Stir in the Arborio rice, allowing it to toast slightly for about 2 minutes.
  • Carefully pour in a ladleful of the warm vegetable broth, stirring gently to combine. Continue to cook, stirring frequently, until the liquid is mostly absorbed.
  • Repeat this process, adding one ladle of broth at a time, stirring continuously for about 18-20 minutes until creamy and al dente.
  • Once cooked, remove the skillet from heat and fold in the heavy cream, remaining tablespoon of butter, and Parmesan cheese. Stir until smooth.
  • Taste and season with salt and black pepper as desired.
  • Allow the risotto to rest for a minute to thicken before serving.

Notes

Serve in shallow bowls and garnish with fresh parsley and extra Parmesan for an elegant presentation.
Keyword creamy, garlic, Parmesan, risotto, vegetarian