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Ever wondered how to make Risotto in under 30 minutes? Read on! This Garlic Parmesan Risotto Recipe may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!
I often order risotto at a fancy restaurant, because it’s just so yummy. It goes so well with everything, and is an amazing comfort food that just feels decadent.
This easy risotto recipe has a creamy texture and fantastic flavor using very simple ingredients, and a little time.
If you have ever thought about trying risotto, but then decided it’s too difficult to make, I promise you, it’s not! You can make the best risotto right in your own kitchen.
It’s totally worth the small amount of hands on cooking time, because,hi there – yummy carb side that is not pasta or potatoes!
I love to make this classic risotto during the week (there is nothing like something done in under 30 minutes, but I REALLY love to make it for a weekend lunch. A little green salad, a little chicken – and a pan of risotto, and we’re in business!!
There’s a handy video in the recipe card, scoot on down to watch this made!
Check out my Mushroom Risotto Recipe for another decadent side dish, or try your hand at Instant Pot Risotto (no stirring!)
What you'll find in this post: hide
1 Frequently Asked Questions
2 How to serve Risotto
3 Ingredient Notes
4 Recommended Equipment/Tools
5 How to make Risotto
6 Kylee’s Notes
7 Creamy Garlic Parmesan Risotto Recipe
Frequently Asked Questions
What is Risotto?
One of the most common ways of cooking rice in Italy, it’s a Northern Italian rice dish cooked with stock/broth, stirring regularly until it reaches a creamy consistency.
The stock can be vegetarian, seafood or meat (typically chicken) , and usually contains butter, onion, white wine, and parmesan cheese. It’s also one of the most delicious things on the planet!
Is making risotto difficult?
NO! People regularly say to me that risotto is too hard, or too time-consuming and complicated – but see the ingredients below in a picture! It’s just olive oil, butter, onion, garlic, wine, arborio rice, stock, and cheese (and parsley if you want).
I’m not going to lie to you. This creamy risotto is hands on. Risotto takes time. You do have to stand there and stir, and add liquid, and stir, and monitor.
However, this isn’t a 1 hour kind of deal, it’s around 30 minutes, I promise. AND you can still multitask and cook your protein or other sides while you do this. Really you can.
Do I have to add wine?
Absolutely not. It adds a wonderful flavor, but you can skip it and use chicken or vegetable stock instead.
How to serve Risotto
We totally scarf the entire pan of this with some Blue Cheese Topped Pork Chops, grilled chicken, steak or any protein. Round out the plate with some roasted broccoli or sautéed green beans!
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
- Onion. Finely dice this. This will form the basis of the flavor, along with the garlic and stock
- Garlic. Freshly mince your garlic! Garlic is a key flavor in this risotto recipe!
- Oliveoil. Extra virgin is good, but light olive oils also work
- Butter. Salted. Don’t skip this! It adds flavor to the rice
- Vegetable stock. Make Your Own Vegetable Stock or buy it. Or sub chicken stock! You’ll want to have it in a saucepan on an nearby burner so you can access it, but it still stays hot.
- Dry white wine. Choose a wine you enjoy drinking. I prefer a sauvignon blanc, but chardonnay also works well. You can just use extra vegetable or chicken broth if you prefer! Risotto takes on the flavor of the stock and wine, so use good quality of both.
- Arborio rice. This is important, arborio rice has a high starch content, making it perfect for risotto as it helps blend the flavors and get that creamy consistency. Carnaroli rice is what is traditionally used, but in America I have easier access to arborio, so that is the rice in this recipe. Other rice will work, but won’t be as creamy. Definitely worth seeking out!
- Parmesan. Shred your own!! Pre grated parmesan just doesn’t taste as good or melt the same way!
- Parsley. Totally optional, but I think it adds a great touch of color.
- Garlic press and knife for handling the onion and garlic.
- Skillet. You’ll need a large one that is able to handle lots of stirring while you cook risotto.
- Ladle or cup for adding stock.
- Grater or microplane for the parmesan cheese.
How to make Risotto
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Begin by heating your stock and keeping it warm.
Cook the onions and garlic
Add butter and oil to a large skillet over medium heat (I actually use a wok for this!).
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and wine
Add the rice and stir to coat, (making sure oil gets onto every grain of rice if you can).
Add white wine and stir until it is absorbed.
Continue to cook the risotto
Add 1 cup at a time (or one ladleful at a time) of the stock and cook, stirring until it’s fully absorbed before adding more.
Repeat this until you have used almost all of the stock- it should take about 25 minutes.
When you add the last cup of broth, also add the parsley, but only let the broth absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy or mushy.
Risotto should be al dente, like pasta.
Serve
Add extra parmesan and salt and pepper if desired.
Kylee’s Notes
Use a white wine you like to drink (avoid products labeled “cooking wine” like the plague. Basically, if you don’t like the wine you use your cooking, you won’t like the end product!
Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice.
Simmer gently – a rapid boil isn’t what we’re looking for here.
Use hot stock!! The heat helps maintain the starch content of the rice.
We are stirring regularly but not stirring constantly.
What to do with leftovers
Risotto is best served fresh, right out of of the pan. However, if you are lucky enough to find yourself with leftovers, store risotto in an airtight container in the refrigerator. It reheats beautifully, so you can pack it to take to work for lunch, or heat it for a quick side with another meal later in the week.
We don’t recommend freezing risotto. The texture is affected and not in a good way.
Substitutions/Additions
I use vegetable stock or chicken stock, depending on what I have on hand.
Some of our favorite risotto recipes:
- Mushroom Risotto. Creamy dreamy, herby and delicious, thismushroom risottois perfect as a side, or even as a main dish!
- Instant Pot Risotto: Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
- Lemon Spinach Risotto: packed with flavor and super easy to make.
- Butternut Squash Risotto. Finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious!
- Bacon Zucchini Risotto. A perfect way to use up summer squash, thisBacon Zucchini Risottois creamy, bright and fresh – so yummy! This is a great one pan dinner, or a perfect side.
- Chicken Risotto. A yummy, protein and veggie packed dinner that is a one pot meal everyone loves!
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Creamy Garlic Parmesan Risotto Recipe
4.74 from 122 votes
Learn how to make Risotto in under 30 minutes! This easy risotto recipe with step by step instructions and video is going to be your go-to forever!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Recommended Equipment
Yield: 4
Ingredients
- 1/2 medium onion (diced finely)
- 4 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock (or chicken stock)
- 1/4 cup dry white wine
- 1 cup arborio rice
- 1 cup Parmesan cheese (freshly grated, plus extra for serving)
- 3 tablespoons parsley ( freshly chopped )
Directions
Get prepped
Begin by heating your stock and keeping it warm.
Sauté the onions and garlic
Add butter and oil to a large skillet over medium heat.
Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
Add the rice and wine (if using)
Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).
Add the wine and stir until it is absorbed.
Continue cooking risotto
Add 1 ladle full of the stock and stir until it absorbs.
Repeat this until you have used almost all of the stock – it should take about 17-25 minutes.
When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.
Let it absorb until it is creamy and thick, but not soupy.
Serve
Serve, adding extra parmesan if desired.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Video
Notes
Use a white wine you like to drink (avoid products labeled “cooking wine” like the plague. Basically, if you don’t like the wine you use your cooking, you won’t like the end product!
Don’t worry about precise measurements when pouring in the stock. It just needs to basically cover the surface of the rice
Simmer gently – a rapid boil isn’t what we’re looking for here
Use hot stock!! The heat helps maintain the starch content of the rice
Stir REGULARLY but not CONSTANTLY
What to do with leftovers
Ha!! I usually make a double batch, but 1 batch doesn’t leave me with much left over!! This risotto reheats beautifully, so you can pack it to take to work for lunch, or reheat it for a quick side with another meal later in the week.
I HAVE frozen it before, but it is best eaten within a few days right out of the fridge.
Substitutions/Additions
I use vegetable stock or chicken stock, depending on what I have on hand.
Nutrition Facts
Calories: 367kcal | Carbohydrates: 46g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 1368mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 2mg | Calcium: 305mg | Iron: 2.4mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update:This recipe was originally published in July of 2018. It was updated in December of 2021 to improve user experience, but the recipe remains unchanged.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Conrad says
This was an amazing recipe for my wife and I’s date night. We followed this closely and only added some pepper and onion powder and topped with some beef rib. Definitely going to make this again. Maybe even tomorrow.
Reply
Sheila says
I’m thinking about making this for a potluck meal. Would it keep nicely if I make it earlier then kept it out in a crock pot?
Reply
Kylee Ayotte says
I have not done this ahead and kept in a crockpot before, I usually make and serve. But I do think it will dry out in a crockpot, unless you add extra liquid and stir through before serving. Even then, it will be “cooking” the risotto while reheating, so the texture won’t be the same.
Gina says
Love this, always turns out great!!
Thank.you for this recipe!!Reply
Kee says
This was my first time making Risotto and dare I say it was AH-MAZING! My husband devoured it! I wouldn’t change a thing….however the cooking time was at least an hour with more than 4 cups needed to get the risotto to a soft consistency.
Reply
Riya says
I’m a college student, so my diet really is either struggle meals or takeout. This is one of the few recipes that consistently is easy to make, makes me feel really good, and isn’t a struggle meal. Best meal for these cold winter nights especially.
Reply
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