Garlic Parmesan Risotto
Packed with both fresh garlic and garlic powder and lots of freshly grated parmesan cheese, this Garlic Parmesan Risotto is so easy to make and is the perfect entree or side dish.
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Makes: 4 -6 servings
Ingredients
- 5 cups low-sodium chicken or vegetable broth
- 1 Tbsp unsalted butter
- 1 cup chopped onion
- 3 Tbsp minced garlic
- 1 ½ cups arborio rice
- ½ cup dry white wine (like pinot grigio)*
- 1 cup grated parmesan cheese, plus more for topping
- 2 Tbsp chopped parsley, plus more for topping
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Pour chicken broth into a small saucepan and bring to a simmer. Lower heat and keep broth warm.
- In a separate larger saucepan, heat the butter over medium heat. Add onion and cook about 5 minutes until starting to soften. Add garlic and cook for another minute, until fragrant.
- Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it’s translucent around the edges.
- Pour wine into saucepan and cook, stirring until it's absorbed, about 2 minutes.
- Add 1 cup of the warmed broth to the rice. Stir and let the rice absorb the stock. Once the broth is absorbed, continue to add more, a cup at a time, stirring and letting it absorb before adding more. You don't have to stir non-stop, but stir occasionally to make sure rice doesn't start sticking to the bottom of your saucepan. Continue with the rest of the broth, or until the rice is nice and tender, but still firm (I usually use all 5 cups).
- When rice is fully cooked, remove from heat and stir in parmesan cheese, parsley, garlic powder, and salt and pepper.
- Serve risotto in bowls and top with additional parmesan and parsley.
Notes
- If you don't have any wine or prefer not to include it, you can skip right to the next step. The wine does add a nice burst of bright acidity to the dish, but it's not totally necessary (and you can always stir some lemon juice in at the end).
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