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- 1 cup Arborio rice - 4 cups vegetable broth (low-sodium) - 4 garlic cloves, minced - 1 cup grated Parmesan cheese - 1 cup heavy cream - Fresh parsley for garnish - Additional seasoning options - Saucepan for broth - Large skillet for cooking - Wooden spoon or spatula When making creamy garlic parmesan risotto, we need to gather a few key ingredients. Arborio rice is a must. This rice is special because it has a high starch content. That starch helps create a creamy texture. Fresh garlic adds a wonderful flavor that brings the dish to life. You will also need grated Parmesan cheese. This cheese adds richness and depth. Heavy cream is essential too. It gives the risotto a velvety finish. For optional ingredients, fresh parsley works great for garnish. It adds a pop of color and a fresh taste. You can also think about extra seasoning, like black pepper or herbs, to enhance the dish. Now, let’s talk about the tools you'll need. A saucepan helps heat the vegetable broth. This keeps it warm without boiling. A large skillet is perfect for cooking the rice. Lastly, a wooden spoon or spatula helps stir the risotto as it cooks. Each of these items plays an important role in making your risotto a hit. {{ingredient_image_1}} Start by heating 4 cups of low-sodium vegetable broth in a saucepan. Use medium heat and keep it warm. This step is key. Warm broth helps the rice cook evenly. Cold broth can shock the rice and ruin the creamy texture. Next, grab a large skillet and heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 finely chopped onion. Cook until it turns translucent, about 3-4 minutes. Now, stir in 4 minced garlic cloves. Sauté for 1-2 minutes until the garlic smells great. This builds a strong flavor base for your risotto. Now it’s time for the star of the dish: Arborio rice. Add 1 cup to the skillet and stir to coat it with the oil and butter. Toast the rice for about 1-2 minutes. This step enhances the rice's flavor. Then, gradually add the warm broth, one ladle at a time. Stir often and wait until each ladle is mostly absorbed before adding more broth. Continue this for about 18-20 minutes. The rice should feel creamy but still have a slight bite. Once the rice is cooked, lower the heat. Stir in 1 cup of heavy cream, the remaining tablespoon of butter, and 1 cup of grated Parmesan cheese. Mix well until everything is combined and creamy. Taste and adjust the seasoning with salt and freshly ground black pepper. Keep stirring until you reach your desired consistency. This is where the magic happens, turning simple ingredients into a comforting dish. To get that creamy texture, stir the risotto often. This helps the rice release its starch, making it smooth. If you stop stirring, you may not get the right creaminess. Keep the heat at medium to low. Too high of a heat will cook the rice too fast, ruining the dish. You can make risotto ahead of time. To reheat it, add a bit of broth or water. This keeps it creamy and prevents it from getting dry. Store leftover risotto in an airtight container. It will stay fresh in the fridge for up to three days. One big mistake is skipping the toasting step. This step adds flavor and helps the rice cook evenly. Another error is overcooking the rice. You want it to be creamy but still a little firm, or “al dente.” Pay attention to the cooking time for the best results. Pro Tips Use Quality Broth: The flavor of your risotto largely depends on the broth. Opt for a high-quality low-sodium vegetable broth for the best taste. Stir Constantly: Frequent stirring helps release the starches from the Arborio rice, resulting in a creamier texture. Don’t skip this step! Don’t Rush the Process: Allow each ladle of broth to be mostly absorbed before adding the next. This slow cooking method is key to achieving perfectly cooked risotto. Personalize Your Risotto: Feel free to add your favorite vegetables, such as peas or mushrooms, to enhance the dish and add more flavor and nutrition. {{image_2}} You can add mushrooms for extra flavor. Mushrooms like cremini or shiitake work great. Sauté them with the onions and garlic. This adds a lovely earthiness to your risotto. The mushrooms soak up the broth, giving each bite more depth. They also add a nice texture contrast to the creamy rice. Incorporating fresh spinach is another tasty option. Add the spinach towards the end of cooking. It wilts down quickly and adds a vibrant green color. Plus, it gives a fresh taste to the dish. Spinach also packs a nutritional punch, making your meal healthier. This variation keeps your risotto light yet satisfying. For a brighter flavor, add some lemon zest. Mix it in just before serving. The zest brings a refreshing brightness that balances the creaminess. You can also squeeze in a bit of lemon juice for extra zing. This variation is perfect for a warm day or when you want something zesty. It adds a fun twist to the classic risotto recipe. To keep your creamy garlic Parmesan risotto fresh, store it in the fridge. Use airtight containers to prevent drying out. Let the risotto cool to room temperature first. Then, transfer it to a container and seal it tightly. Label the container with the date for easy tracking. You can freeze risotto for later use. To do this, divide it into portions. Place each portion in freezer-safe bags or containers. Remove as much air as possible before sealing. When ready to eat, thaw it overnight in the fridge. Reheat slowly on the stove, adding a splash of broth or cream to restore creaminess. When stored properly, risotto lasts about three to four days in the fridge. For the freezer, it can stay fresh for up to three months. Always check for any off smells or changes in texture before consuming. The key to creamy risotto is to stir and add broth slowly. Stirring helps release starch from the rice. This starch gives risotto its creamy texture. Always add broth gradually, allowing the rice to absorb it before adding more. This process takes about 18-20 minutes. Your patience pays off with a delicious dish. You can use other rice types, but Arborio is best. Arborio rice has a high starch content. This starch makes risotto creamy. Other rice types, like long-grain or jasmine, won’t give you the same texture. They lack the right starch and absorb broth differently. Stick with Arborio for perfect risotto. To make risotto vegan, swap out a few ingredients. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut cream or cashew cream. Omit the Parmesan cheese, or use nutritional yeast for a cheesy flavor. These changes still give you a rich and tasty risotto. Enjoy a plant-based comfort meal! In this post, we explored making delicious risotto. You learned about key ingredients like Arborio rice, garlic, and Parmesan cheese. I shared step-by-step instructions and helpful tips for creamy results. Variations like mushroom or spinach risotto added fun twists. Remember to store leftovers properly for later enjoyment. With these insights, you'll master risotto every time. Enjoy your cooking and impress others with your creamy creations!

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 400 kcal

Ingredients
  

  • 1 cup Arborio rice
  • 4 cups vegetable broth (low-sodium)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a saucepan, heat the vegetable broth over medium heat, keeping it warm but not boiling.
  • In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
  • Add the Arborio rice to the skillet and stir to coat the grains with the oil and butter. Toast the rice for about 1-2 minutes.
  • Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy yet al dente.
  • Once the rice is cooked, reduce the heat to low and stir in the heavy cream, remaining tablespoon of butter, and grated Parmesan cheese. Mix well until everything is combined and creamy.
  • Season with salt and pepper to taste and keep stirring until it reaches your desired consistency.
  • Remove the risotto from heat and let it sit for a minute before serving.

Notes

Serve in shallow bowls and garnish with parsley and extra Parmesan.
Keyword creamy, garlic, Parmesan, risotto