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To make creamy garlic Parmesan risotto, gather these ingredients: - 1 cup Arborio rice - 4 cups vegetable broth - 1 cup finely chopped yellow onion - 4 cloves garlic, minced - 1 cup freshly grated Parmesan cheese - 1 cup heavy cream - 2 tablespoons unsalted butter - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) When choosing ingredients, focus on quality. Select fresh garlic and a good brand of Parmesan. Look for high-quality Arborio rice. The rice should be plump and slightly shiny. For the vegetable broth, low-sodium options work well, letting you control the salt. Fresh parsley should be bright green with no wilting. Always check for freshness in all items. If you need dairy-free options, swap heavy cream with coconut cream or cashew cream. For a vegan version, use nutritional yeast in place of Parmesan. You can also replace butter with vegan butter or olive oil. If gluten is a concern, check labels for broth and rice to ensure they are gluten-free. These swaps keep the dish tasty and satisfying. {{ingredient_image_2}} 1. Start by warming the vegetable broth in a medium saucepan. Keep it over low heat. It should be warm, not boiling. 2. Finely chop the yellow onion and mince the garlic. This makes them easy to cook. 3. Measure out one cup of Arborio rice. This rice is key for risotto's creamy texture. 4. Gather your other ingredients: heavy cream, Parmesan cheese, butter, and olive oil. 1. In a large skillet, heat the olive oil and butter over medium heat. Wait until the butter melts and shimmers. 2. Add the chopped onion to the skillet. Sauté for about five minutes. You want the onion to be soft and clear. 3. Mix in the minced garlic and cook for one to two minutes. Stir it often. You don’t want the garlic to burn. 4. Now, pour in the Arborio rice. Stir well to coat each grain in the buttery mix. Toast the rice for about two to three minutes. This enhances its flavor. 5. Begin adding the warm vegetable broth one ladleful at a time. Stir often and wait for the rice to absorb the broth before adding more. 6. Continue this process for about 18 to 20 minutes. The risotto should become creamy, and the rice should be al dente. 1. When the rice is cooked just right, take the skillet off the heat. Stir in the heavy cream and Parmesan cheese. Mix until it’s smooth and creamy. 2. Taste your risotto. Add salt and freshly ground black pepper to your liking. 3. Let it rest for one minute. This helps the risotto thicken even more. 4. Serve the risotto hot, topping each plate with fresh chopped parsley and more Parmesan if you like. This method gives you a rich and flavorful dish you will love! When making risotto, avoid rushing the cooking. Do not add all the broth at once. This leads to mushy rice. Also, skip pre-rinsing the Arborio rice. Rinsing removes the starch needed for creaminess. Lastly, don’t skip resting the risotto after cooking. This step enhances the creamy texture. To boost flavor, use fresh garlic and good-quality Parmesan cheese. Sauté the garlic until fragrant, but don’t let it burn. Use warm vegetable broth for a smooth blend. You can also add a splash of white wine before the broth. This adds depth and a hint of acidity. Adjust the salt and pepper last, as the cheese adds saltiness. For this recipe, a large skillet is best. It allows for even cooking and stirring. A wooden spoon or silicone spatula helps mix without scratching the pan. Use a ladle for adding broth. A medium saucepan is ideal for warming the broth. These tools make the process easier and more enjoyable. Pro Tips Use Warm Broth: Always keep your vegetable broth warm while cooking the risotto. Cold broth can shock the rice and prevent it from cooking evenly. Stir Constantly: Stirring the risotto constantly helps release the starches from the rice, which is what gives risotto its signature creamy texture. Toast the Rice: Toasting Arborio rice before adding the broth enhances its nutty flavor and ensures a better texture in the final dish. Rest Before Serving: Letting the risotto rest for a minute off the heat allows flavors to meld and the dish to thicken slightly, resulting in a creamier consistency. {{image_4}} You can boost your risotto by adding protein. Chicken, shrimp, or sausage work well. Cook the protein first, then set it aside. Add it back in when you mix in the cheese and cream. This makes the dish heartier and more filling. If you want a vegetarian risotto, skip the meat and use vegetable broth. For a vegan version, replace heavy cream with coconut milk or almond milk. Use nutritional yeast instead of Parmesan for that cheesy flavor. These swaps keep the dish rich and tasty while meeting dietary needs. Herbs and spices can make your risotto pop! Try adding fresh basil or thyme for a fragrant twist. A pinch of red pepper flakes gives it a nice kick. You can also add lemon zest for brightness. These simple additions can elevate the flavor and make each bite exciting. Store leftover risotto in an airtight container. Let it cool before sealing. It keeps well in the fridge for up to three days. Make sure to label the container with the date. To reheat, use a saucepan over low heat. Add a splash of broth or water. Stir often to prevent sticking. Heat until warm, around 5 to 7 minutes. You can also microwave it. Use a microwave-safe dish and cover it to retain moisture. Heat for one minute, stir, then heat again if needed. You can freeze risotto, but it may change texture. Place it in a freezer-safe container. Leave space at the top as it expands. It can be frozen for up to two months. Thaw overnight in the fridge before reheating. Stir in a little broth when reheating to help it regain creaminess. Risotto is a creamy rice dish from Italy. It uses short-grain rice, like Arborio. This rice is high in starch, which gives risotto its creamy texture. You cook it slowly by adding broth little by little. This method makes the rice absorb flavors well. You can add many ingredients like cheese, vegetables, or meats to make it rich. Yes, you can use other types of rice. However, I recommend sticking with Arborio rice. It gives the best creamy texture. Other options include Carnaroli or Vialone Nano. If you use long-grain rice, the dish will not be as creamy. Long-grain rice does not have the same starch content. To make this risotto gluten-free, use gluten-free vegetable broth. Most store-bought broths are gluten-free, but check the label. Also, the ingredients in this recipe, like rice and cheese, are naturally gluten-free. Just avoid adding any gluten-containing items, like regular bread for garnish. Creamy Garlic Parmesan Risotto pairs well with many dishes. For a light meal, serve it with a simple salad. A fresh green salad with lemon dressing works well. If you want protein, grilled chicken or shrimp are great choices. For a vegetarian option, serve it with roasted vegetables or mushrooms. You can also enjoy it as a side dish with steak or fish. In this post, we explored key ingredients for risotto and how to choose them wisely. I shared step-by-step instructions for making creamy risotto, including tips to avoid common mistakes. We examined tasty variations, from protein options to vegetarian ideas. Lastly, we discussed proper storage and reheating for leftovers. Risotto is versatile and fun to make. With these tips, you can impress anyone at your table. Enjoy experimenting with flavors and finding your favorite version.

Creamy Garlic Parmesan Risotto

A rich and creamy risotto made with Arborio rice, garlic, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 cup finely chopped yellow onion
  • 4 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • to taste Salt
  • to taste freshly ground black pepper
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Begin by warming the vegetable broth in a medium saucepan over low heat. It should stay warm, but avoid boiling, as this will be crucial for properly cooking the rice.
  • In a large skillet, combine the olive oil and butter, heating them over medium heat until the butter is fully melted and the mixture begins to shimmer.
  • Add the finely chopped onion to the skillet. Sauté for approximately 5 minutes, stirring frequently, until the onion becomes translucent and soft.
  • Incorporate the minced garlic into the onion mixture and cook for another 1-2 minutes. Stir continuously to ensure the garlic releases its aroma without burning.
  • Pour the Arborio rice into the skillet, stirring to coat each grain with the onion and garlic mixture. Allow the rice to toast lightly for about 2-3 minutes, which will enhance its nutty flavor.
  • Start adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly. Each time, wait until the rice absorbs most of the liquid before adding the next ladle. Continue this process for around 18-20 minutes until the risotto reaches a creamy consistency and the rice is al dente.
  • When the rice is perfectly cooked, take the skillet off the heat. Stir in the heavy cream and freshly grated Parmesan cheese, mixing gently until the risotto is smooth and creamy. Taste and add salt and freshly ground black pepper as needed.
  • Allow the risotto to rest for about 1 minute off the heat. This brief pause will make the dish even creamier.
  • Serve the risotto hot, garnishing each plate with a sprinkle of fresh chopped parsley and an additional dusting of Parmesan cheese, if desired.

Notes

For an elegant touch, serve the risotto in shallow bowls and layer with a drizzle of olive oil and a sprinkle of freshly cracked black pepper before garnishing.
Keyword creamy, garlic, Parmesan, risotto, vegetarian