Best 9 Lazy Garlic Parmesan Risotto Recipes

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Are you craving a creamy, flavorful risotto but don't have a lot of time or energy to spare? Look no further than lazy garlic parmesan risotto! This easy-to-make dish is packed with flavor and has a rich, creamy texture that will satisfy even the most discerning palate. With just a few simple ingredients and minimal effort, you can create a restaurant-quality risotto in the comfort of your own home.

Let's cook with our recipes!

PARMESAN RISOTTO



Parmesan Risotto image

Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups arborio rice
2 garlic cloves, minced
1 cup dry white wine or water
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh parsley

Steps:

  • In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

RISOTTO WITH GARLIC AND PARMESAN



Risotto with Garlic and Parmesan image

Make and share this Risotto with Garlic and Parmesan recipe from Food.com.

Provided by mutantstar

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 1/2 ounce) can low sodium chicken broth, plus water to equal 2-1/2 cups
3 tablespoons olive oil
1 1/4 cups arborio rice (8 ounces)
3 cloves garlic, large and minced
2 tablespoons parmesan cheese, freshly grated
parsley, freshly chopped for garnish

Steps:

  • Bring the broth to a boil over high heat.
  • Cover; reduce to low and keep at a simmer.
  • In a medium saucepan, heat the olive oil over medium heat.
  • Add the rice and stir for about 1 minute to coat all grains.
  • Add the garlic and cook an additional minute.
  • Add about 1/2-cup of the simmering broth and stir well.
  • Stir often until the liquid is absorbed.
  • Add another 1/2-cup of the broth and repeat the process.
  • It should take about 30 minutes until the last of the broth is absorbed.
  • Regulate the heat if it appears that the liquid is absorbed too fast.
  • When the rice is done, add the Parmesan cheese and stir well to combine.
  • Garnish with the parsley.
  • Serve immediately.

LAZY GARLIC PARMESAN RISOTTO



Lazy Garlic Parmesan Risotto image

This is a creamy, cheesy risotto with a hint of garlic. I call it lazy because it takes much less time than an authentic risotto. It may be lazy, but it tastes just as yummy!

Provided by MarthaStewartWanabe

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup onion, chopped
1 tablespoon garlic, minced (one clove)
2/3 cup long grain rice
2 cups water
2 teaspoons instant chicken bouillon granules
1/4 teaspoon black pepper, freshly ground
1/4 cup parmesan cheese, grated

Steps:

  • In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent.
  • Add rice to saucepan, cooking and stirring for two minutes.
  • Slowly stir in water and bouillon granules and bring to a boil.
  • Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.).
  • Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve.

EASY PARMESAN "RISOTTO"



Easy Parmesan

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups Arborio rice
5 cups simmering chicken stock, preferably homemade, divided
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine
3 tablespoons unsalted butter, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup frozen peas

Steps:

  • Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

RISOTTO WITH PARMESAN AND LEMON



Risotto with Parmesan and Lemon image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 10

6 cups chicken stock
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, finely diced
Kosher salt
1 cup arborio rice
1/2 cup dry white wine (or use chicken stock)
1 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives, plus more for topping
Grated zest of 1 lemon, plus 1 teaspoon juice
Freshly ground pepper

Steps:

  • Bring the chicken stock to a simmer in a large saucepan over medium heat.
  • Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
  • Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
  • When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
  • Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

PARMESAN RISOTTO



Parmesan Risotto image

You only need a few essentials for this basic version of risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons olive oil
1/2 cup finely chopped shallots, (about 2)
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus extra for grating or shaving
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper

Steps:

  • Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
  • Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
  • Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.
  • When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
  • Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
  • Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately.

CREAMY PARMESAN RISOTTO



Creamy Parmesan Risotto image

The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

6 cups low-sodium canned or Homemade Chicken Stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
6 cloves garlic, minced
2 medium shallots, minced
2 cups Arborio rice
1 cup dry white wine
Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)
3/4 cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat chicken stock in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
  • Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

TOMATO AND PARMESAN RISOTTO



Tomato and Parmesan Risotto image

Use the smallest tomatoes you can find at the market for this dish. They'll be extra sweet and have thin skins.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Summer     Risotto     Rice     Tomato     Parmesan     Garlic     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 12

5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes
1/4 tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
Kosher salt
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper

Steps:

  • Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  • Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
  • Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
  • Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

RISOTTO WITH GARLIC, HERBS AND LEMON



Risotto With Garlic, Herbs and Lemon image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

5 cups (approximately), chicken stock
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped onion
4 cloves garlic, minced
1 1/2 cups Italian arborio rice
Finely grated zest of 1 lemon
1/2 cup dry white wine
2 tablespoons minced fresh herbs: chervil, parsley, tarragon
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese

Steps:

  • Put the stock in a saucepan and bring to a simmer.
  • Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
  • Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
  • Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the risotto will be. Use fresh vegetables, herbs, and cheese, and a good quality olive oil.
  • Toast the rice before cooking: This will help to develop the flavor of the rice and prevent it from becoming mushy.
  • Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the rice from sticking to the bottom of the pot.
  • Cook the risotto slowly and stir it frequently: This will help to prevent the rice from clumping together and will also help to release the starch from the rice, which will make the risotto creamy.
  • Add the liquid gradually: Don't add all of the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through.
  • Season the risotto to taste: Add salt, pepper, and other herbs and spices to taste.
  • Serve the risotto immediately: Risotto is best served immediately after it is cooked. It will start to lose its creamy texture if it sits for too long.

Conclusion:

Lazy Garlic Parmesan Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover rice, and it can be easily customized to your liking. The creamy, cheesy sauce is sure to please everyone at the table.

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