Garlic Parmesan Risotto – Let’s talk about risotto for a second. It’s one of those dishes that feels like it should come with a fancy price tag or be served by a waiter in a tuxedo. For years, I thought risotto was off-limits—the kind of thing you order at a restaurant but never attempt at home. That is, until one rainy evening when I decided to give it a shot.
Picture this: me, armed with a wooden spoon, a bottle of white wine, and a whole lot of ambition. The first time I made Garlic Parmesan Risotto, I was nervous. Was I stirring it too much? Not enough? Would it turn out creamy, or would it end up looking like sad, clumpy rice? Spoiler: it turned out amazing. The kitchen smelled like heaven—garlic, butter, and that subtle nuttiness from the toasting rice. And when I took that first bite? Let’s just say, I was officially a risotto convert.
Now, this recipe is one of my absolute favorites. It’s warm, comforting, and just indulgent enough to make any meal feel special. Plus, once you get the hang of it, you’ll wonder why you didn’t try making risotto sooner.
Why You’ll Love This Garlic Parmesan Risotto Recipe?
- Creamy and Dreamy: That rich, velvety texture is everything.
- Totally Doable: It might have a fancy name, but risotto is really just about stirring. You’ve got this.
- Incredibly Versatile: Serve it as a side, make it the main dish, or pair it with literally anything.
- Comfort Food Goals: It’s the perfect thing for cozy nights or when you just need a little pick-me-up.
Ingredient Notes:
The magic of Garlic Parmesan Risotto lies in the simplicity of its ingredients. Here’s why each one matters:
- Arborio Rice: This isn’t the time for shortcuts. Arborio is a must—it’s what gives risotto that signature creamy texture.
- Shallots and Garlic: These aromatics are the backbone of flavor. Shallots are milder than onions, and garlic? Well, it’s garlic—it makes everything better.
- White Wine: Adds just the right amount of tang and depth. Use something you’d enjoy drinking because the flavor really comes through.
- Vegetable Stock: Warm stock keeps the cooking process smooth and makes sure the risotto cooks evenly.
- Parmesan Cheese: Freshly grated is key for that melt-in-your-mouth finish. Pre-grated just doesn’t do the job.
- Butter and Olive Oil: A mix of both gives the risotto a balance of richness and lightness.
Pro Tip: Have everything prepped before you start cooking. Once you’re in risotto mode, there’s no stopping to chop or measure!
How To Make Garlic Parmesan Risotto?
Making risotto is like a little dance—add, stir, repeat. Here’s how you do it:
- Sauté the Aromatics:
Heat the olive oil and butter in a large sauté pan over medium heat. Once the butter melts, add the minced shallots and garlic. Stir them around and let them cook for about 5 minutes, just until the shallots are soft and the garlic smells amazing. - Toast the Rice:
Stir in the Arborio rice, making sure every grain gets coated in the buttery, garlicky goodness. Let it toast for a few minutes—it’ll start to smell slightly nutty, which is exactly what you want. - Add the Wine:
Pour in the white wine and stir as it simmers down. This part is so satisfying—the rice soaks up all that winey goodness, and you’ll feel like a pro chef deglazing the pan. - Cook the Risotto:
Here’s where the magic happens. Start adding the hot vegetable stock, one ladle at a time. Stir gently but constantly, letting the rice absorb the liquid before adding more. It’s a little time-intensive (about 15–20 minutes), but trust me, it’s worth it. The rice will transform into a creamy dream. - Finish Strong:
When the rice is tender but still has a slight bite, remove the pan from the heat. Stir in the Parmesan cheese, fresh parsley, and season with salt and white pepper. The cheese will melt into the risotto, making it impossibly creamy. - Serve Immediately:
Risotto is best served fresh, so don’t wait! Dish it up while it’s hot, and sprinkle on a little extra Parmesan if you’re feeling fancy.
Storage Options:
Risotto is one of those dishes that’s best enjoyed right away, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen it up and warm gently on the stove. Freezing isn’t ideal since it can mess with the texture.
Variations and Substitutions:
One of the best things about risotto is how flexible it is. Here are a few ideas to switch things up:
Want To Save This Recipe?
- Add Protein: Shrimp, grilled chicken, or crispy pancetta would make this a full meal.
- Experiment with Cheese: Swap Parmesan for Pecorino Romano or add a touch of Gruyère for a twist.
- Go Veggie: Stir in roasted mushrooms, sautéed spinach, or peas for extra color and flavor.
- Dairy-Free Option: Use olive oil instead of butter and nutritional yeast instead of Parmesan.
What to Serve with Garlic Parmesan Risotto?
This risotto is a total team player. It pairs beautifully with all kinds of dishes. Here are some of my favorites:
- Grilled Shrimp: The smoky, briny flavor is perfect with the creamy risotto.
- Seared Steak: A classic pairing that feels like a restaurant-quality meal.
- Roasted Veggies: Caramelized Brussels sprouts or asparagus are a great contrast to the richness.
- Simple Salad: A crisp green salad with lemon vinaigrette balances everything out.
Frequently Asked Questions:
Can I make risotto ahead of time?
Risotto is best fresh, but you can partially cook it (stop after the second round of stock), then finish it just before serving.
What’s the best wine to use?
Go for a dry white like Sauvignon Blanc or Pinot Grigio. And if there’s some left, pour yourself a glass while you cook!
Do I really have to use Arborio rice?
Yes! Arborio is what gives risotto its creamy texture. Other types of rice just won’t work the same way.
So, what do you think? Ready to tackle this Garlic Parmesan Risotto? It’s easier than you think, and the results are totally worth it. I’d love to hear how it turns out—or what fun twists you add to make it your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Garlic Parmesan Risotto
Ingredients
- 1 ½ tablespoons olive oil
- 1 ½ tablespoons butter
- 1 shallot minced
- 1 clove garlic minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 3 cups hot vegetable stock
- ⅓ cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- Salt to taste
- Freshly ground white pepper to taste
Instructions
Prepare the Aromatics:
- Heat the olive oil and butter in a large sauté pan over medium heat until the butter melts. Reduce the heat to medium-low and add the minced shallot and garlic. Sauté for approximately 5 minutes, stirring frequently, until the shallot is translucent and aromatic but not browned.
Toast the Rice:
- Stir the Arborio rice into the pan, ensuring that each grain is evenly coated in the butter and oil mixture. Allow the rice to toast gently for about 5 minutes, stirring occasionally, until a light nutty aroma develops.
Deglaze with Wine:
- Pour in the white wine, stirring continuously as it simmers. Cook until the wine has nearly evaporated, allowing its flavor to infuse the rice.
Cook the Risotto:
- Begin adding the hot vegetable stock, one ladle at a time, stirring consistently. Allow the rice to absorb the liquid fully before adding the next ladle. Repeat this process, stirring constantly, for 15–20 minutes or until the rice is tender yet retains a slight firmness (al dente). You may not need all of the stock, so adjust as needed to achieve a creamy consistency.
Incorporate Final Ingredients:
- Remove the pan from heat and stir in the freshly grated Parmesan cheese and minced parsley. Season the risotto with salt and white pepper to taste. Ensure the flavors are well-balanced and adjust as necessary.
Serve Immediately:
- Risotto is best served fresh and hot. Plate the dish and garnish with additional Parmesan and parsley, if desired, for an elegant presentation.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
