![- 1 cup Arborio rice - 4 cups vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced The heart of my risotto is Arborio rice. This rice is special. It absorbs liquid well and gives a creamy texture. I use vegetable broth for flavor. It adds depth without being heavy. The onion and garlic bring a wonderful aroma and taste. I always chop the onion finely. This helps it cook quickly and blend well. - 1 tablespoon olive oil - 1 tablespoon unsalted butter - 1 cup fresh grated Parmesan cheese - 1/2 cup heavy cream I use both olive oil and butter in the pan. The olive oil adds a fruity touch while the butter gives richness. Fresh Parmesan cheese is a must. It melts beautifully into the risotto. Heavy cream adds extra creaminess. This combination makes the dish luxurious and satisfying. - Salt and pepper to taste - Fresh parsley, chopped (for garnish) I always season my risotto with salt and pepper. This simple step brings out the flavors. Fresh parsley adds a pop of color and freshness. It makes each plate look inviting. For the full recipe, you can check out the details. To start, you need to warm the vegetable broth. Grab a saucepan and pour in the broth. Heat it over low heat. You want it warm, not boiling. This helps the rice cook evenly as you add the broth. Next, let’s cook the onion and garlic. In a large skillet, add olive oil and butter. Turn the heat to medium. Once the butter melts, add the chopped onion. Cook it until it turns translucent, which takes about five minutes. Then, stir in the minced garlic. Cook for one to two minutes more, but watch it closely. You don’t want the garlic to burn. Now it’s time to add the rice and broth in stages. Toss the Arborio rice into the skillet. Stir it for two to three minutes until the rice looks lightly toasted and coated. Then, start adding the warm broth. Use a ladle to add one portion at a time. Stir the rice as you add broth. Let the rice absorb most of the broth before adding more. This stirring helps make it creamy. Keep doing this for about 20 to 25 minutes. When the rice is al dente and creamy, stir in the heavy cream and grated Parmesan cheese. Mix until both are fully melted. Finally, season with salt and pepper to taste. If you want a looser risotto, add more broth or cream here. Remove it from heat and let it rest for a minute. Serve hot, and don’t forget to sprinkle with fresh parsley for a pop of color. For the full recipe, check the detailed instructions above. Stirring is key for creamy risotto. As you cook, keep stirring. This helps release the rice's starch. The starch makes the dish rich and smooth. If you stop stirring, your risotto may become clumpy. A wooden spoon works best. It lets you scrape the bottom and sides easily. Cooking time is crucial for al dente rice. You want it to be tender but still firm. Usually, this takes about 20 to 25 minutes. Start checking the rice after 15 minutes. Taste a grain; it should have a slight bite. If it feels too soft, you've cooked it too long. Using quality ingredients makes a big difference. Choose fresh garlic and good Parmesan cheese. These add depth to your dish. The broth should be rich, too. I prefer homemade or low-sodium options. They enhance the overall taste of your creamy garlic Parmesan risotto. For the best results, check the [Full Recipe]. {{image_2}} You can make your creamy garlic Parmesan risotto even better by adding protein. Chicken or shrimp work great in this dish. For chicken, use diced breast or thighs. Cook them first, then add them to the risotto when you add the cream and cheese. For shrimp, sauté them in the skillet until they turn pink. Then, mix them in when the risotto is creamy. This will give you a hearty meal that fills you up. Adding vegetables can enhance flavor and nutrition. Spinach, mushrooms, or peas are excellent choices. For spinach, stir it in during the last few minutes of cooking. It will wilt and blend in perfectly. Mushrooms can be sautéed with the onions for a deeper taste. If you choose peas, add them just before you finish cooking. They'll add a pop of color and sweetness. Herbs and spices can take your risotto to the next level. Consider adding fresh thyme or basil for a burst of flavor. A pinch of red pepper flakes adds a nice kick. Garlic powder can also enhance the garlic taste. Feel free to experiment and find what you love. These small changes can make your risotto taste unique every time. For the full recipe, check out the complete guide. To keep your risotto fresh, store it in an airtight container. Refrigerate it within two hours of cooking. It can last up to three days in the fridge. When you’re ready to eat, just reheat it gently on the stove with a splash of broth or cream. This helps restore its creamy texture. If you want to save some risotto for later, freezing works well. First, let it cool completely. Then, spoon it into freezer-safe bags or containers. Remove as much air as possible before sealing. Risotto can be frozen for up to three months. To reheat, thaw it overnight in the fridge. Then warm it on the stove with a bit of broth or cream until hot. Risotto can spoil if not stored correctly. Always check for off smells or mold. If it looks or smells strange, throw it away. Fresh risotto tastes best when eaten soon after cooking. Remember, the key to enjoying creamy garlic parmesan risotto lies in proper storage. Enjoy your delicious meal! For the full recipe, refer to the beginning of this article. Yes, you can make risotto ahead of time. To do this, prepare the risotto as directed in the Full Recipe, but stop just before adding the heavy cream and Parmesan cheese. Let the risotto cool completely, then store it in an airtight container in the fridge. When you're ready to serve, reheat the risotto in a skillet over medium heat. Add a splash of broth or water to loosen it up. Stir in the cream and cheese until smooth. This method keeps the risotto creamy and delicious. If your risotto is undercooked, don’t worry! You can fix it easily. First, add a little more warm broth, about half a cup at a time. Stir well and let it simmer. The rice needs more time to absorb the liquid. Keep testing the rice until it’s tender but still has a slight bite. This process usually takes about 5 to 10 more minutes. Patience is key here. Creamy Garlic Parmesan Risotto pairs well with many dishes. For a light option, serve it with grilled vegetables or a fresh salad. If you want protein, consider grilled chicken or shrimp. These add flavor and make the meal more filling. You can also serve it alongside a rich protein, like steak or pork chops, for a hearty dinner. Enjoy experimenting with different sides to find what you love best! In this post, we explored making creamy garlic parmesan risotto. We started with key ingredients like Arborio rice and vegetable broth. Then, I guided you through each step: preparing the broth, sautéing aromatics, and cooking the risotto. Remember, stirring is key for that rich, creamy texture. You can also make it your own by adding proteins or vegetables. Lastly, proper storage keeps your risotto fresh. Enjoy creating your perfect dish with these tips!](https://chellesrecipes.com/wp-content/uploads/2025/05/fb6893cb-92c2-49b7-bca1-3b5f834e0b25-250x250.webp)
Creamy Garlic Parmesan Risotto
Indulge in the rich flavors of creamy garlic parmesan risotto with this easy recipe! Made with simple ingredients like Arborio rice, fresh garlic, and Parmesan cheese, this dish is perfect for weeknight dinners or special occasions. Discover how to achieve that creamy texture and irresistible taste in just 35 minutes. Click through to explore this delicious risotto recipe and elevate your cooking skills today!