Garlic and parmesan risotto

Name: Garlic and parmesan risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 750-900 ml light vegetable stock with a splash of white wine (optional); 50 g (2oz) butter; 175 g (6oz) onion, finely chopped; 3 clv garlic, crushed; 225 g (8oz) risotto rice; 50 g (2oz) parmesan; Salt and ground black pepper; 60-75 ml chopped fresh parsley

Combining two store cupboard ingredients, this one-pot Parmesan and garlic risotto recipe is an ideal midweek meal.

By The GH Kitchen TeamPublished: 01 November 1998

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Yields:

Prep Time:

5 mins

Cook Time:

35 mins

Total Time:

40 mins

Ingredients

750-900 ml light vegetable stock with a splash of white wine (optional)
50 g (2oz) butter
175 g (6oz) onion, finely chopped
3 clv garlic, crushed
225 g (8oz) risotto rice
50 g (2oz) parmesan
Salt and ground black pepper
60-75 ml chopped fresh parsley

Directions

1. Step 1
  Heat the stock and keep it hot over a low heat. Meanwhile, melt half the butter in a large heavy-based saucepan and stir in the onion. Cook for 8–10min until very soft but not too coloured, then stir in the crushed garlic and rice. Stir thoroughly over the heat to fry the rice lightly in the butter for 2–3min.
2. Step 2
  Pour in a ladleful of the hot stock and let it simmer gently, stirring frequently until the rice has absorbed most of it. Keep adding the stock in this way until the rice is tender but still has a little bite to it; this will take 20–25min and the end result should look creamy and soft.
3. Step 3
  Stir in the remaining butter, along with the Parmesan cheese, seasoning and parsley.
  
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Riscotto recipe tips

Always use risotto or arborio rice – the grains are thick, short and starchy, giving the risotto its wonderful creamy texture.

The stock should always be hot when added to the pan to maintain the risotto’s temperature.

Keep the mixture gently simmering and keep testing the rice – it should be soft on the outside but still have a little bite in the center.

When adding the stock, stir continuously to ensure the risotto has a creamy texture.

Per Serving:

Calories: 385
Total fat: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time