Creamy Parmesan Risotto with Garlic
Easy homemade risotto recipe with creamy Arborio rice, white wine, and Parmesan. Ready in 30 minutes—vegetarian comfort food.
Ingredients
- 1.75 cups Arborio rice
- 4.5 cups vegetable broth, warmed
- 0.75 cup dry white wine
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 3.5 tablespoons unsalted butter, divided
- 0.75 cup freshly grated Parmigiano-Reggiano cheese
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- 1
Bring the vegetable broth to a gentle simmer in a separate pot and keep it warm throughout the cooking process.
- 2
Heat the olive oil in a large, heavy-bottomed pan over medium heat until shimmering, about 1-2 minutes.
- 3
Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, approximately 3-4 minutes.
- 4
Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 5
Add the Arborio rice and toast it in the oil while stirring constantly for 2-3 minutes until the grains appear slightly translucent at the edges and smell nutty.
- 6
Pour in the white wine and stir continuously until it is completely absorbed by the rice, about 2 minutes.
- 7
Add the first ladle (about 1 cup) of warm broth to the rice and stir every 30 seconds or so, allowing the liquid to absorb before adding more.
- 8
Continue adding warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before pouring the next, for approximately 18-20 minutes.
- 9
Test the rice for doneness at the 18-minute mark—the grains should be creamy on the outside with a slight firmness in the center (al dente).
- 10
Remove the pan from heat and stir in 2.5 tablespoons of cold butter until melted and incorporated.
- 11
Add the grated Parmigiano-Reggiano cheese and fold it in gently, allowing it to emulsify with the rice and create a silky sauce.
- 12
Season to taste with fine sea salt and freshly ground black pepper.
- 13
Divide the risotto into warm bowls and drizzle with the remaining 1 tablespoon of cold butter, then garnish with fresh parsley if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Arborio rice | Carnaroli or Vialone Nano rice | Alternative short-grain varieties maintain similar starch content for creaminess and consistency |
| Butter (6.5 tablespoons total) | Extra-virgin olive oil (5 tablespoons) in finishing step | Reduces saturated fat while maintaining richness; improves gut-friendly unsaturated fat profile |
| Vegetable broth | Low-sodium vegetable broth with added fresh herbs (thyme, bay leaf) | Controls sodium intake and enhances flavor depth naturally |
| Parmigiano-Reggiano (0.75 cup) | Pecorino Romano (0.5 cup) mixed with nutritional yeast (2 tablespoons) | Reduces dairy while maintaining umami and creamy emulsification; improves B-vitamin content |
| White wine | Fresh lemon juice (3 tablespoons) plus vegetable broth | Reduces alcohol content while maintaining acidity for flavor depth and gut-friendly profile |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 485 |
| Total Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 28mg |
| Sodium | 680mg |
| Carbohydrates | 62g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 17g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
