
A creamy, comforting risotto scented with garlic and finished with freshly grated Parmesan and parsley—simple technique, restaurant-worthy results.

This Garlic Parmesan risotto is the kind of dish I make when I want something cozy, a little luxurious, and completely forgiving. I first stumbled upon this particular combination on a rainy evening when I had arborio rice, a half onion, and a few pantry staples left. I wanted something to fill the house with a warm, savory smell and to impress without stress. The result was impossibly creamy rice studded with bright parsley and sharp Parmesan—comfort food that somehow feels celebratory.
What makes this version special is the balance between garlic brightness and the nutty depth of Parmesan, all built on the simple, old-fashioned technique of adding warm stock a ladle at a time. The slow absorption encourages the rice's natural starch to create a silky, clingy texture you'll want to spoon right off the plate. It's one of those recipes that becomes part of family memory: a bowl at the end of a long day, a quick dinner for friends, or a side that steals the show at a small dinner party.
I remember serving this on a stormy Sunday to friends who’d traveled for the weekend—simple ingredients, but the texture and flavor made them think I’d spent hours in the kitchen. Since then it’s been my default dinner when I want something that feels special with very little fuss.
My favorite thing about this dish is how little fuss it requires for such a gratifying result. Once I learned to keep stock warm and to add it slowly, my risotto became reliably creamy every time. Family and friends always comment on the balance of garlic and cheese—simple ingredients, big payoff. I’ve served this as a main with a crisp green salad and as a side to roasted chicken; either way, it disappears quickly.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently in a skillet over low heat with a splash of warm stock, broth, or milk to loosen the texture; stir frequently until heated through and glossy. For longer storage, freeze portions in freezer-safe containers for up to 2–3 months—thaw overnight in the refrigerator before reheating. Avoid microwave reheating without liquid, as the rice can dry out or become gummy.
If you need to adapt, short-grain Carnaroli rice is an excellent substitute for arborio and yields an even creamier texture. Swap butter for olive oil to keep it dairy-free, then finish with a dairy-free Parmesan alternative if needed—note the final mouthfeel will be slightly less rich. Omit wine and replace it with an equal amount of warm stock plus a teaspoon of lemon juice for brightness. Use low-sodium stock if you prefer to control salt; taste before adding table salt because the Parmesan contributes saltiness.
Serve the risotto as a main with a crisp salad dressed in lemon vinaigrette or alongside roasted vegetables for a vegetarian meal. It also pairs beautifully with simply roasted or pan-seared chicken, grilled shrimp, or seared scallops—rich proteins cut by the bright parsley and tang of extra Parmesan. Garnish with an additional sprinkle of finely grated cheese and a few parsley leaves for color. For a dinner party, present individual portions in warmed shallow bowls for the best mouthfeel.
Risotto originates from northern Italy, particularly the Lombardy and Piedmont regions, where short-grain rice has been cultivated for centuries. The technique of gradual stock addition mirrors traditional methods used to coax starch from the rice and create a rich, creamy texture without cream. Parmesan, a staple from nearby Emilia-Romagna, lends a distinctly Italian umami and nuttiness. This version, with garlic and parsley, nods to classic Italian simplicity—high-quality ingredients and careful technique rather than heavy seasonings.
In spring, stir in roasted asparagus tips or peas during the last few minutes for fresh flavor and color. In summer, finish with a handful of cherry tomatoes or basil for brightness. In autumn, fold in roasted mushrooms and a splash of truffle oil for earthiness; in winter, add wilted spinach or braised leeks. Adjust cooking times minimally to keep ingredients tender and to preserve the signature creamy texture.
Double the rice and store half in the fridge for quick dinners: reheat with warm stock while sautéeing a protein or vegetables for a complete meal in under 10 minutes. Keep grated Parmesan and chopped parsley in airtight containers to speed final assembly. If preparing for a dinner party, cook the risotto until just shy of done, then finish with hot stock and cheese at the last minute to serve hot and creamy to guests.
There’s a quiet joy in stirring a pot and watching humble ingredients turn into something silky and satisfying. This Garlic Parmesan version has become a reliable, comforting favorite in my kitchen—simple to execute, generous in flavor, and perfect for sharing. Make it yours by tweaking the mix-ins and garnishes; the technique will carry you every time.
Keep the stock simmering in a separate pot so each ladleful is warm when added.
Toast the rice briefly in fat to help it hold its texture and develop a nutty note.
Stir gently and consistently—agitation helps release starch for creaminess without crushing grains.
Grate Parmesan from a wedge for better melting and fresher flavor than pre-grated products.
This nourishing easy garlic parmesan risotto recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Use warm stock and add it in small ladlefuls so the rice releases its starch slowly and becomes creamy.
Yes—reheat gently with a splash of stock or milk and stir until glossy; avoid overcooking.
This Easy Garlic Parmesan Risotto recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Warm the stock in a small saucepan and prepare the onion and garlic. Keep your ladle and spoon within reach so you can work steadily once the rice is toasting.
Heat butter and oil in a large skillet over medium heat. Cook diced onion until translucent (about 4–5 minutes), then add garlic and cook 30–60 seconds until fragrant, avoiding browning.
Add arborio rice, tossing to coat all grains in fat. Toast for 1–2 minutes, then pour in dry white wine and stir until mostly absorbed to add acidity and depth.
Add warm stock one ladle at a time, stirring until each addition is absorbed before adding more. Continue for 17–25 minutes until rice is tender with slight bite (al dente).
When adding the last ladle of stock, stir in chopped parsley and let it absorb halfway. Remove from heat and stir in grated Parmesan until creamy and glossy. Season to taste.
Spoon into warmed bowls, garnish with extra Parmesan and parsley, and serve immediately while the texture is silky and hot.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@gusteen on social media!


A lightning-fast, budget-friendly egg fried rice that transforms day-old jasmine rice into a savory, restaurant-style side or main in just 10 minutes.

No-bake chocolate coconut balls made with just shredded coconut, condensed milk, and dark chocolate. Quick, crowd-pleasing, and perfect for gifting.

A simple, no bake treat made with shredded coconut, sweetened condensed milk, Manuka honey, whole almonds, and dark chocolate. Ready in under an hour and perfect for gifting.

Leave a comment & rating below or tag @gusteen on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.