Easy Garlic Parmesan Risotto Recipe
Easy Garlic Parmesan Risotto is a creamy, rich dish where tender Arborio rice meets the comforting flavors of garlic and sharp Parmesan cheese. This risotto is all about smooth textures…
Tip: save now, cook later.Easy Garlic Parmesan Risotto is a creamy, rich dish where tender Arborio rice meets the comforting flavors of garlic and sharp Parmesan cheese. This risotto is all about smooth textures and a deliciously cheesy finish that feels fancy but comes together simply.
I love making this risotto because it doesn’t take all day like some recipes might suggest. With just a little patience in stirring and the right timing, you get a luscious dish that’s perfect as a side or a main. Adding extra Parmesan right before serving gives it that extra cheesy pop I can’t resist.
My favorite way to enjoy this risotto is alongside a fresh green salad or some roasted veggies for a balanced meal. It’s also great warmed up the next day—sometimes I even scoop it onto toast for a quick, tasty snack. This recipe always feels like a little treat that’s easy to pull off, even on busy nights.
Key Ingredients & Substitutions
Arborio Rice: This short-grain rice is essential for creamy risotto because it releases starch while cooking. If you can’t find Arborio, Carnaroli or Vialone Nano rice are great substitutes.
Broth: Using low-sodium chicken or vegetable broth controls salt and adds flavor. You can also use mushroom broth for a deeper taste or water in a pinch, though broth boosts richness.
Butter and Olive Oil: Butter adds creaminess and olive oil helps sauté without burning. You can use all butter or all oil, but a mix gives the best flavor and texture balance.
Garlic and Onion: They bring a nice base flavor. If you want a milder taste, try shallots instead of onion; garlic powder can be used but fresh garlic always tastes best here.
Parmesan Cheese: Freshly grated Parmesan is key for that cheesy, salty punch. Avoid pre-grated options with additives—they don’t melt as well and alter texture. Romano or Asiago can work too.
How Do You Get the Risotto Perfectly Creamy Without Being Mushy?
The secret to creamy risotto is patience and steady stirring during broth absorption. Here’s how:
- Keep broth warm on low heat; adding cold broth slows cooking.
- Add broth slowly, one ladle at a time, and stir often to release rice starch.
- Wait until most liquid is absorbed before adding more broth.
- Cook just until rice is tender but still has a tiny bite (al dente).
Overcooking or adding too much broth at once makes the rice mushy. Stirring gently, not too vigorously, helps build creaminess without breaking grains. Finally, mixing in butter and Parmesan off the heat boosts the rich, silky finish.
Equipment You’ll Need
- Large heavy-bottomed skillet or saucepan – heats evenly and prevents the rice from sticking or burning.
- Wooden spoon or silicone spatula – perfect for stirring constantly without scratching your pan.
- Ladle – helps you add the broth a little at a time with control.
- Fine grater – for freshly grating Parmesan cheese that melts smoothly into the risotto.
- Measuring cups – for accurate broth and rice amounts, helping the risotto cook right every time.
Flavor Variations & Add-Ins
- Add sautéed mushrooms for an earthy flavor that pairs beautifully with garlic and Parmesan.
- Mix in cooked shrimp or diced chicken for a protein boost and a heartier meal.
- Stir in fresh spinach or peas near the end for a pop of color and a fresh taste.
- Try swapping Parmesan with Pecorino Romano for a sharper, tangier cheese twist.
Easy Garlic Parmesan Risotto Recipe
Ingredients You’ll Need:
- 1 ½ cups Arborio rice
- 4 cups low-sodium chicken or vegetable broth, kept warm
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- ½ cup dry white wine (optional)
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and roughly 20 minutes to cook. So, within half an hour, you’ll have a creamy, cheesy risotto ready to enjoy!
Step-by-Step Instructions:
1. Warm the Broth:
Pour the broth into a large saucepan and keep it warm over low heat on the stove. Warm broth helps the rice cook evenly and absorb flavors beautifully.
2. Sauté Onion and Garlic:
In a large skillet or heavy-bottomed pan, heat the olive oil and 1 tablespoon butter over medium heat until melted. Add the finely chopped onion and cook for 3-4 minutes until translucent but not browned. Next, add the minced garlic and sauté for an additional minute until fragrant.
3. Toast the Rice:
Add the Arborio rice to the skillet, stirring well to coat every grain in the melted butter and oil. Toast the rice for 1-2 minutes until the edges look slightly translucent. This step adds a lovely nutty flavor.
4. Optional Wine Step:
If using, pour in the white wine now. Stir constantly until the wine is mostly absorbed by the rice, which adds a subtle depth of flavor.
5. Add Broth Gradually:
Begin adding the warm broth one ladle at a time to the rice, stirring frequently but gently. Wait until most of the liquid is absorbed before adding the next ladle. This process helps release the rice’s starch and makes the risotto creamy. Continue for about 18-20 minutes, or until the rice is tender but still has a slight bite (al dente).
6. Finish with Butter and Parmesan:
Remove the skillet from heat. Stir in the remaining tablespoon of butter and the freshly grated Parmesan cheese until everything is melted and smoothly combined. Season with salt and freshly ground black pepper to taste.
7. Garnish and Serve:
Spoon the risotto into bowls or plates. Sprinkle chopped fresh parsley on top for a fresh touch of color and flavor. Serve immediately and enjoy your delicious, creamy garlic Parmesan risotto!
Can I Use Frozen Broth for This Risotto?
Yes, you can! Just be sure to thaw the broth completely and warm it on the stove before adding it to the rice so the cooking process stays smooth and consistent.
What Can I Substitute for Arborio Rice?
If you don’t have Arborio rice, try Carnaroli or Vialone Nano rice. These varieties also release starch well and create a creamy texture. Avoid using long-grain rice, which won’t give the same result.
How Should I Store Leftover Risotto?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to bring back creaminess without drying out the rice.
Is It Okay to Skip the White Wine?
Absolutely! The wine adds a subtle depth of flavor, but you can simply skip it or replace it with an equal amount of broth without affecting the overall taste too much.