Garlic Parmesan Risotto (BAKED or stove top)
Creamy risotto is easy to make on the stove top OR in the oven! This risotto recipe is unbelievably flavorful, warm and comforting, and as easy as stirring rice! This simple risotto recipe is infused with shallots, garlic, Parmesan, replete with butter and never fails to impress. The oven version is 100% foolproof and doesn’t require constant stirring or babysitting. Once you make this risotto once, you will be BLOWN away at how easy it is and a whole new world of risotto flavors and textures will open up!
Servings 6 servings
Ingredients
- 1 tablespoon olive oil
- 5 tablespoons butter divided
- 2 shallots finely chopped
- 3-4 cloves garlic minced
- 1 1/2 cups Arborio rice
- 5 cups low sodium chicken broth, warmed (6 cups for stove top)
- 1 teaspoon dried basil
- 1/2 tsp EACH dried parsley, salt
- 1/4-1/2 teaspoon pepper
- 1 cup freshly grated Parmesan cheese
- 1 cup thawed frozen petite peas
- 1/4 cup heavy cream (optional)
Instructions
BAKED RISOTTO
- Preheat oven to 400 degrees F.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat in a large Dutch oven with a tight-fitting lid. Add shallots and sauté 3 minutes. Add the rice and stir until well coated with butter and edges begin to look translucent, about 3 minutes. Add garlic and sauté an additional 30 seconds.
- Add 4 1/2 cups warm chicken broth and seasonings. Bring to a boil, cover, and transfer to oven. Bake for 16-20 minutes or until rice is the softer side of al dente.
- When rice is tender, remove from oven and stir in remaining 1/2 cup chicken broth, 3 tablespoons butter (cubed) and Parmesan Cheese. Stir vigorously until smooth. Stir in peas. Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).
STOVETOP RISOTTO
- Add 6 cups of chicken broth to a medium sauce pan and bring to a boil. Reduce to low to keep warm while you make the risotto.
- In a large skillet, melt 2 tablespoons butter with one tablespoon olive oil over medium heat (you will keep the heat at medium until finished cooking). Add shallots; sauté 3 minutes. Add the rice and stir until well coated with butter and edges begin to look translucent and mushrooms are lightly browned, about 3 minutes. Add garlic and sauté an additional 30 seconds.
- Add 1 cup of warmed broth to the skillet and stir until the broth is absorbed. Continue to add the broth, 1 cup at a time, until each cup is absorbed, stirring occasionally.
- After you have added your last cup of chicken broth and there is only about 1/4 cup broth left to be absorbed, in the skillet, stir in 3 tablespoons butter (cubed), seasonings, peas and Parmesan cheese.
- Continue to cook until the broth is absorbed, the rice is cooked, cheese is melted and peas are warmed through. Stir in heavy cream or additional chicken broth if desired for an even creamier/saucier risotto. Season with additional salt and pepper to taste (I add both).