Garlic and parmesan risotto

Name: Garlic and parmesan risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 750-900 ml light vegetable stock with a splash of white wine (optional); 50 g (2oz) butter; 175 g (6oz) onion, finely chopped; 3 clv garlic, crushed; 225 g (8oz) risotto rice; 50 g (2oz) parmesan; Salt and ground black pepper; 60-75 ml chopped fresh parsley

Combining two store cupboard ingredients, this one-pot Parmesan and garlic risotto recipe is an ideal midweek meal.

By The Good Housekeeping Cookery TeamPublished: 01 November 1998

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Yields:

Prep Time:

5 mins

Cook Time:

35 mins

Total Time:

40 mins

Ingredients

750-900 ml light vegetable stock with a splash of white wine (optional)
50 g (2oz) butter
175 g (6oz) onion, finely chopped
3 clv garlic, crushed
225 g (8oz) risotto rice
50 g (2oz) parmesan
Salt and ground black pepper
60-75 ml chopped fresh parsley

Directions

1. Step 1
  Heat the stock and keep it hot over a low heat. Meanwhile, melt half the butter in a large heavy-based saucepan and stir in the onion. Cook for 8–10min until very soft but not too coloured, then stir in the crushed garlic and rice. Stir thoroughly over the heat to fry the rice lightly in the butter for 2–3min.
2. Step 2
  Pour in a ladleful of the hot stock and let it simmer gently, stirring frequently until the rice has absorbed most of it. Keep adding the stock in this way until the rice is tender but still has a little bite to it; this will take 20–25min and the end result should look creamy and soft.
3. Step 3
  Stir in the remaining butter, along with the Parmesan cheese, seasoning and parsley.
  
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Riscotto recipe tips

Always use risotto or arborio rice – the grains are thick, short and starchy, giving the risotto its wonderful creamy texture.

The stock should always be hot when added to the pan to maintain the risotto’s temperature.

Keep the mixture gently simmering and keep testing the rice – it should be soft on the outside but still have a little bite in the center.

When adding the stock, stir continuously to ensure the risotto has a creamy texture.

Per Serving:

Calories: 385
Total fat: 16 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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