Creamy Garlic Parmesan Risotto Delightful and Simple Dish

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 0.5 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon butter
• to taste Salt and pepper
• for garnish Fresh parsley, chopped

Instructions

1. In a medium saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process.
2. In a large skillet or pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
4. Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Toast the rice for about 2 minutes, until slightly translucent around the edges.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese and heavy cream, mixing until well combined and creamy.
7. Season with salt and pepper to taste. Adjust the consistency with an extra splash of broth or cream if needed.
8. Serve the risotto warm, garnished with freshly chopped parsley for a pop of color.