Garlic Parmesan Risotto

This Garlic Parmesan Risotto contains with garlic, white wine, arborio rice, chicken or vegetable broth, and lots of parmesan. 

Now that it is getting cold outside, you know what’s coming. Parmesan Risotto is an incredible dish to eat, especially in the winter time, but requires a lot of patience to make. It is not like cooking regular rice where you add in the liquid and wait for the rice to absorb it all at once. For this risotto, pour the broth, one cup at a time, until everything is absorbed. It requires a ton of diligence, but let me tell you, it is worth it!

This is a risotto recipe for beginners. You can serve this with any Italian entree, like Chicken Piccata, Italian Chicken, Breaded chicken with fennel or even a Rib Eye steak! It is a pretty basic risotto so it pairs easily.  

How to make Garlic Parmesan Risotto

Bring the chicken broth to boil in a pot and turn off. Leave on the burner. We will use this broth throughout.

Heat olive oil and butter in a large heavy saucepan. Add garlic over medium heat until garlic is fragrant, about 1 minute. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.

Stir in the wine over medium high heat until all wine is absorbed. You need to keep at a simmer, not a boil. With a ladle, add about 1 cup of chicken broth to rice and stir constantly until almost all the broth is absorbed. Continue to add broth to rice, one cup at a time, until all the liquid is evaporated, before adding more broth. Don't forget to stir! Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in the parmesan.

Garlic Parmesan Risotto

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• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 3 servings 1x

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Description

This Garlic Parmesan Risotto is made with garlic, white wine, arborio rice, chicken or vegetable broth, and lots of parmesan. 

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons garlic, minced
• 5 tablespoons white wine, like sauvignon blanc and pinot grigio
• 1 ½ cup Arborio rice
• 4 cups chicken broth or vegetable
• ½ cup (or more) of grated parmesan

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Instructions

1. Bring the chicken broth to boil in a pot and turn off. Leave on the burner. We will use this broth throughout.
2. Heat olive oil and butter in a large heavy saucepan. Add garlic over medium heat until garlic is tender, about 1 minute. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. 
3. Stir in the wine over medium high heat until all wine is absorbed. You need to keep at a simmer, not a boil. With a ladle, add about 1 cup of chicken broth to rice and stir constantly until almost all the broth is absorbed. Continue to add broth to rice, one cup at a time, until all the liquid is evaporated, before adding more broth. Don't forget to stir! Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in the cheese.

Notes

• Make sure to wait until the risotto absorbs everything before adding more chicken broth.
• You need to be stirring constantly.
• You need to keep at a simmer, not a boil.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 222.9
• Sugar: 2.1 g
• Sodium: 530.3 mg
• Fat: 4.9 g
• Saturated Fat: 1.8 g
• Carbohydrates: 36.8 g
• Fiber: 1.2 g
• Protein: 8.6 g
• Cholesterol: 11.4 mg