This easy and creamy Parmesan Risotto is the perfect side dish and will become a family favorite.
Disclosure: I received the olive oil and rice for free, however, I was not obligated to post this blog post. All opinions are my own.
Risotto is one of my favorite side dishes to order in a restaurant and it wasn’t until recently that I realized how easy it is to make at home. Parmesan Risotto makes the perfect side to almost any dinner and it is something that the whole family will enjoy.
Tips
- Arborio rice is the best rice to use for risotto.
- Place your stock in a pot, heat it up on the stove, and keep it simmering. You want to add hot stock to your rice as it cooks.
- Add stock gradually to your pan as you cook your rice so it absorbs completely before adding more stock.
- For the best consistency of your risotto limit how much you stir it while it is cooking. You want to stir it often but not constantly.
Parmesan Risotto Recipe
In a saucepan, heat your stock and keep it simmering on the stove. Add butter and olive oil to a large skillet over medium heat. Add onions and cook until tender. Next, add the garlic and cook for about a minute. Add the rice to the skillet and stir until coated.
Add 1/2 cup of stock to your skillet and stir. Once the liquid has absorbed repeat by adding stock and stirring waiting for the stock to absorb until you have used all the stock. About 20-30 minutes.
Add parmesan cheese and parsley to the risotto and stir. To serve top with additional parmesan cheese and parsley (optional).
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 medium onion, diced
- 4 cloves of garlic, minced
- 4 1/2 cups vegetable stock
- 1 cup arborio rice
- 1 cup parmesan cheese, grated
- 3 Tbsp parsley, chopped
Instructions
- In a saucepan, heat your stock and keep it simmering on the stove.
- Add butter and olive oil to a large skillet over medium heat.
- Add onions and cook until tender. Next, add the garlic and cook for about a minute.
- Add the rice to the skillet and stir until coated.
- Add 1/2 cup of stock to your skillet and stir. Once the liquid has absorbed repeat by adding stock and stirring waiting for the stock to absorb until you have used all the stock. About 20-30 minutes.
- Add parmesan cheese and parsley to the risotto and stir.
- To serve top with additional parmesan cheese and parsley (optional).
