This creamy garlic parmesan risotto recipe is a versatile rice dish that you can make in less than 30 minutes! Cheesy risotto is the perfect side for all your favorite Italian recipes.
Many people believe that making risotto is very difficult and are afraid to try but I want to show you how easy it is!
The key is to add the broth little by little and keep stirring.
To make a good risotto you do have to keep watching the pot but believe me it is well worth it.
What is risotto?
Risotto is a rice dish from Italy that you make by slowly adding wine and stock.
By slowly cooking the rice while stirring, you get a creamy and simple rice dish perfect for lunch or dinner.
Risotto rice - this type of rice has a thick round grain and absorbs a lot of moisture making it nice and creamy.
You can also find this rice in the supermarket under the name arborio rice.
White wine - choose a wine that you also like to drink.
Just because so few ingredients go into this recipe, the wine largely determines the taste.
You can also replace the wine with broth.
This way you make your risotto alcohol-free and it is suitable for children and pregnant women!
Cheese - traditional risotto is of course made with parmesan cheese.
Although you can buy grated parmesan cheese, I still recommend grating your own.
The end result is a lot creamier than if you use pre-packaged cheese.
Tip: Do you have a crust of Parmesan cheese left over? Then put it in the pan while cooking.
So much flavor comes off of this and before serving you just fish it out!
You could also replace the Parmesan cheese with Gouda if you like it better.
Onion and garlic - make sure you chop them as finely as possible. That way, they give the most flavor to the rice without being overpowering.
Of course, you can also squeeze the garlic cloves.
Stock - for this basic recipe, I always use vegetable stock.
This not only adds great flavor but this way your dish is also vegetarian.
Chicken broth or homemade broth is also delicious!
Butter - a knob of butter adds creaminess and gives the dish a delicious full flavor.
You can also omit this or replace the butter with plant-based butter.
Chop the onion and garlic.
Heat the oil in a large frying or frying pan and gently fry the onion in it until it is soft and translucent.
Add the rice and fry for a few minutes until the rice has also become translucent.
Pour the wine over the rice and cook gently until all the wine has been absorbed.
Add a splash of the hot broth and keep stirring gently until completely absorbed.
Repeat step 5 until all the broth is absorbed, and the rice is cooked.
Turn off the heat and now stir the Parmesan cheese and butter into the risotto.
Keep stirring until the butter and cheese are melted, and season the risotto with salt and pepper.
Mushrooms - I think everyone knows this variation.
Cook 1 cup or 100 grams of chopped mushrooms in a tablespoon of oil until nicely browned and soft, and add them to the risotto before serving.
Vegan - for a vegan risotto, use vegetable stock and omit the butter.
Fortunately, there are vegan cheese substitutes these days that you can stir into your risotto.
Croquettes - it may sound a little crazy but on the internet, you can find many recipes for risotto croquettes.
If you have some risotto left over I definitely recommend making them sometimes.
What to serve it with?
Because of its creamy taste, risotto goes with many dishes. I, for example, like it with fried chicken and a salad.
For example, serve this basic recipe with the following dishes.
- Tuscan chicken with spinach
- Pan seared salmon
- White fish such as cod
- Chicken with bacon from the oven
- Green beans with bacon and onion
My tips for the perfect garlic parmesan risotto
Take your time. This is not a dish to make in a hurry. The rice needs time to get nice and soft, and creamy.
Keep an eye on the rice. Sometimes the rice needs a little more or less stock. So keep a close eye on this while cooking.
Add hot stock. Cold stock reduces the rice's temperature too much, making it take longer to cook.
To make this recipe, you will need a large skillet, a measuring cup, a ladle, and a cutting board.
Leftover Risotto will keep in the refrigerator for two to three days. Be sure to cover it well with some cling film.
Reheating is best done in a saucepan or microwave.
If your risotto has become too thick, add a little water during reheating.
I do not recommend freezing the rice. It is possible, but the quality deteriorates.
More amazing Italian recipes to try next
Garlic parmesan risotto
- 1 cup risotto rice
- 5 cups vegetable stock
- ½ cup parmesan cheese
- 1 onion
- 1 tablespoon oil
- ⅓ cup white wine
- 2 cloves garlic
- 2 tablespoons butter
- Salt and pepper to taste
- Chop the onion and squeeze the garlic.
- Heat the oil in a large frying or frying pan and gently fry the onion in it until it is soft and translucent.
- Add the rice and fry for a few minutes until the rice has also become translucent.
- Pour the wine over the rice and cook gently until all the wine has been absorbed.
- Add a splash of the hot broth and keep stirring gently until it is completely absorbed.
- Repeat step 5 until all the broth is absorbed, and the rice is cooked.
- Turn off the heat and now stir the Parmesan cheese and butter into the risotto.
- Keep stirring until the butter and cheese are melted, and season the risotto with salt and pepper. You may want to sprinkle some more cheese over the risotto before serving.