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.
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.
Add the minced garlic and then pour the white wine. Let it evaporate for a couple of minutes.
Add a few ladles of vegetable stock, until the rice is covered, and turn down the heat.
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.
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.
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.
Notes
Storage: Store your leftover risotto in an airtight container in the refrigerator for up to 5 days. This will help prevent it from drying out or absorbing odors from other foods in your fridge.
Freezer: You can also freeze leftover risotto for up to 3 months. Freeze it in a freezer bag or container, and make sure to label it with the date so you know when to use it.