Creamy Garlic Parmesan Risotto

Creamy Garlic Parmesan Risotto


  • 2 cups chicken broth
  • 3 tablespoons butter
  • 1 shallot, diced
  • 3/4 cup arborio rice
  • 1/4 cup white wine, dry
  • 4 cloves garlic, minced
  • 1/4 cup half and half cream
  • 1/2 cup parmesan cheese, grated
  • 1 tablespoon fresh parsley, choppped


  1. Heat chicken broth to a simmer in a small sauce pan, then lower the heat so stock stays hot.
  2. In a large skillet, heat butter over medium-high heat, add shallot and sautée for 2-3 minutes or until tender. Add rice, wine and garlic to skillet and stir for 1 minute.
  3. Reduce heat to medium and slowly add in hot chicken broth, a little at a time (about 2-3 tablespoons). Wait until liquid evaporates, then add a little more. Continue doing this for about 15 minutes, until rice is tender and creamy. Remove from heat, stir in half and half and parmesan cheese.
  4. Serve warm and garnish with extra parmesan cheese and parsley.
  5. Enjoy!!

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