Creamy Garlic Parmesan Risotto
A creamy and delicious garlic parmesan risotto made with just a few ingredients and ready in 30 minutes. The perfect weeknight dinner for the whole family.
Ingredients
- 1 cuprisotto rice (carnaroli)
- ½yellow onion (minced)
- 4garlic cloves (minced)
- 2 cupsvegetable stock
- ¼ cupwhite wine
- ½ cupcream
- ½ cupparmigiano cheese (grated)
- 1 tbspbutter (unsalted)
- salt
- black pepper
- olive oil
Directions
- 1
Finely mince the onion and the garlic. Drizzle a large pan with olive oil, then sauté the onion and rice for a 2-3 minutes.
- 2
Add the minced garlic and then pour the white wine. Let it evaporate for a couple of minutes.
- 3
Add a few ladles of vegetable stock, until the rice is covered, and turn down the heat.
- 4
Let the rice simmer, mixing it once in a while to make sure it doesn't stick. When the stock is almost completely absorbed, add some more. Continue until the rice is al dente.
- 5
About 5 minutes before it's done, add the cream. In the end, the rice should be creamy and not soupy. If there's too much liquid, turn the heat to high and let it evaporate.
- 6
When the rice is cooked, turn off the heat and add the butter and grated Parmigiano cheese. Mix well until the butter is fully melted. Serve immediately.