Creamy Garlic Parmesan Risotto Recipe

4 servings


5 minutes

active time

25 minutes

total time


1/2 medium onion (diced finely)

4 cloves garlic (minced)

1 Tbs olive oil

1 Tbs butter

4 cups vegetable stock

1/4 cup dry white wine

1 cup arborio rice

1 cup freshly grated Parmesan cheese (plus extra for serving)

3 Tbs freshly chopped parsley


Begin by heating your stock and keeping it warm.

Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).

Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.

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.

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, adding extra parmesan if desired.


Serving Size



367 kcal

Total Fat

13 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat



24 mg


1368 mg

Total Carbohydrate

46 g

Dietary Fiber

1 g

Total Sugars

2 g


12 g

4 servings


5 minutes

active time

25 minutes

total time
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