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- 1 cup Arborio rice - 4 cups low-sodium vegetable broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon butter - 1 cup freshly grated Parmesan cheese - 1/2 cup heavy cream - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For my creamy garlic Parmesan risotto, I always use Arborio rice. This rice has a high starch content. It creates that rich, creamy texture we all love. You also need low-sodium vegetable broth. This helps keep the risotto flavorful without being too salty. The base of the dish is simple. I add finely chopped onion and minced garlic. These two ingredients give the risotto a great aroma and taste. Olive oil and butter add richness. Freshly grated Parmesan cheese and heavy cream bring it all together in a delightful way. - Mushrooms (sautéed) - Peas (fresh or frozen) - Spinach (fresh or wilted) - Lemon zest (for a bright touch) - Nutmeg (a pinch for warmth) While the main ingredients are fantastic, there are options for extra flavor. I love adding sautéed mushrooms. They add earthiness and depth. Fresh or frozen peas bring color and sweetness. Spinach adds a nice pop of green and extra nutrients. For brightness, lemon zest works wonders. A pinch of nutmeg gives warmth and a hint of spice. These ingredients can make your risotto even more special. - Large skillet - Saucepans - Wooden spoon or spatula - Ladle - Grater for cheese To make risotto, you need the right tools. A large skillet is perfect for sautéing and cooking the rice. A saucepan keeps your vegetable broth warm. A wooden spoon or spatula is best for stirring the rice. Use a ladle for adding broth gradually. Finally, a grater helps you get that fresh Parmesan cheese. These tools make the process smooth and fun. Start by warming the vegetable broth. Pour it into a saucepan. Heat it on low. You want it to simmer gently. Keeping it warm helps the risotto cook evenly. If it’s cold, the rice will not absorb the broth as well. In a large skillet, add olive oil and butter. Heat it over medium heat. Once hot, add the chopped onion. Sauté for about 3 to 4 minutes. The onion should turn translucent. Then, add minced garlic. Stir and sauté for one more minute. You want to release that lovely garlic aroma. Now it’s time to add the Arborio rice. Stir it into the skillet with the onion and garlic. Toast the rice for about 2 minutes. Keep stirring often. This step makes the rice slightly translucent. It also adds a nice depth of flavor. Start adding the warmed broth, one ladle at a time. Pour it over the rice and stir gently. Wait until most of the liquid is absorbed before adding more. This slow process takes about 20 to 25 minutes. The rice should be creamy and al dente when done. Once the rice is cooked, it’s time to make it creamy. Stir in the heavy cream first. Then, add the freshly grated Parmesan cheese. Mix it all together until it’s smooth and creamy. This is where the magic happens! Season your risotto with salt and pepper to taste. Remove it from the heat and let it sit for a couple of minutes. This helps it thicken. Serve the risotto hot. Garnish it with chopped parsley and, if you like, an extra sprinkle of Parmesan. Enjoy the creamy goodness! To get a creamy risotto, the right rice is key. Arborio rice has starch that makes risotto smooth. Toast the rice for two minutes before adding broth. This step helps the rice absorb flavor. Stir often as you add broth. This keeps the rice from sticking and helps it cook evenly. Avoid adding all the broth at once. This can make the risotto too wet. It also stops the rice from releasing starch. If the rice starts to stick, lower the heat. Use a wooden spoon for stirring. It works better than a metal spoon. Sauté the onions until they are soft and clear. This adds a sweet flavor to the dish. When you add garlic, stir for just one minute. Garlic burns quickly and can taste bitter. Stir the risotto constantly, especially as it thickens. This helps make it creamy and smooth. {{image_2}} You can easily add vegetables to your risotto. This will boost flavor and nutrition. Try adding peas, spinach, or mushrooms. Simply add them when you stir in the broth. Cook until the veggies are tender. This adds a nice texture and color to your dish. While Parmesan is classic, you can try other cheeses. Pecorino Romano adds a salty kick. Gouda gives a smoky flavor. For a creamy touch, use cream cheese. Mix in your chosen cheese when you add the cream. This will create a rich, unique taste. You can make this risotto vegan with a few swaps. Use vegetable broth and skip the butter. Replace Parmesan with a vegan cheese or nutritional yeast. This keeps the creamy texture and adds a nice depth. You can also use coconut cream for richness. Enjoy a tasty vegan version of this dish! To keep your leftover risotto fresh, place it in an airtight container. Make sure to let it cool to room temperature first. This will help prevent condensation. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you’re ready to enjoy the risotto again, use a saucepan. Add a splash of broth or water to help rehydrate it. Heat it over low heat, stirring often, until it is warm. This method keeps the risotto creamy. You can also use the microwave. Place it in a bowl, add a bit of liquid, and cover it. Heat in short bursts, stirring in between. To freeze risotto, portion it into small containers or freezer bags. Make sure to remove as much air as possible. Label the bags with the date. Risotto can last up to two months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight before reheating. This helps maintain its creamy texture and flavor. Arborio rice is a short-grain rice. It has a high starch content. This starch helps risotto become creamy. It absorbs liquid well, making it perfect for risotto. Other rice types may not give the same creaminess. You want that silky texture in your dish, and Arborio delivers. Yes, you can make risotto in advance. However, it may lose its creaminess. To save it, cook it less than usual. When ready to serve, add some broth and stir. This helps bring back the creamy texture. Serve it warm for the best taste. If your risotto is overcooked, it may be mushy. You can add more broth to help it. Stir gently to combine. Adding a bit of cheese can also improve the flavor. If you have fresh herbs, chop some and mix them in. This can help freshen it up. Creamy Garlic Parmesan Risotto pairs well with many dishes. Grilled chicken or shrimp adds protein. You can also serve it with roasted vegetables. A fresh salad can balance the richness too. For a light touch, a squeeze of lemon enhances flavors. Yes, but using broth enhances the flavor. If you don't have broth, use water. Add garlic and onion to the water for more taste. You can also use white wine to replace some broth. This adds depth and a nice kick to your risotto. Creamy Garlic Parmesan Risotto combines simple steps and rich flavors. We covered key ingredients, tools, and easy instructions. Tips helped ensure a perfect dish, while variations offered new twists. Lastly, we discussed storing and reheating for later enjoyment. Risotto is fun to make and customize. With practice, you can master it. Enjoy creating your own unique version and savor the creamy goodness!

Creamy Garlic Parmesan Risotto

Indulge in the creamy goodness of Garlic Parmesan Risotto that's sure to impress! This simple recipe combines Arborio rice with savory garlic, rich Parmesan, and a touch of cream for the ultimate comfort food experience. Perfect for dinner or a special occasion, it’s easy to make and absolutely delicious. Click through to explore the full recipe and elevate your cooking skills with this mouthwatering dish!
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Ingredients
  

1 cup Arborio rice

4 cups low-sodium vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon butter

1 cup freshly grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a saucepan, bring the vegetable broth to a gentle simmer over low heat. Keep it warm but not boiling.

    In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic and sauté for another minute until fragrant.

        Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently, until the rice becomes slightly translucent.

          Begin adding the warmed vegetable broth, one ladleful at a time, stirring continuously until the liquid is mostly absorbed before adding more. This process should take about 20-25 minutes.

            Once the rice is creamy and al dente, stir in the heavy cream and grated Parmesan cheese. Mix until creamy and smooth.

              Season with salt and pepper to taste.

                Remove from heat and let it sit for a couple of minutes to thicken.

                  Serve the risotto hot, garnished with chopped parsley and an extra sprinkle of Parmesan if desired.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4