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5 from 1 vote

creamy parmesan risotto.

Creamy parmesan risotto is a rich, decadent dish that is perfect to highlight any savory meat, veggie or fish entree. Date night will never be the same!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 2
Author: sara rose : aflavorjournal.com


  • 1 clove garlic minced
  • 1/4 cup white onion finely diced
  • 1 T butter
  • 1 T olive oil
  • 1/2 cup [dry] arborio rice
  • 2 1/2 cups chicken stock
  • 1/2 tsp black pepper
  • 2 T whipping cream
  • 1/3 cup freshly shredded parmsean


  • Under a large saucepan, turn burner to medium-low heat, add butter and olive oil.
  • Once heated, add garlic and onion and cook for 5 minutes, until onion is translucent and garlic is very fragrant.
  • Add dry rice all at once, and coat all grains with butter/olive oil mixture. About 2 minutes.
  • Add only 1/2 cup chicken stock at a time, waiting until most of it is absorbed by the rice before adding the next half cup. So, add first half cup. Gently stir around pan for quite a few minutes, until most of the liquid is absorbed.
  • Add next half cup chicken stock, stir continuously until almost entirely absorbed.
  • Repeat this until 2 1/2 cups of chicken stock have been used. You will begin to notice a difference in consistency and texture of the rice.
  • Once final half cup is nearly absorbed, add heavy cream and grate parmesan over pan. Stir together until cream is absorbed, and cheese is melted.
  • Crack a little black pepper over the top and stir until totally integrated.
  • Serve hot and ENJOY!


Do pay attention to the consistency and texture of the rice once you get to the end of the chicken stock. You should notice the rice thickening up and clinging together, or really start to resemble risotto. It will not be hard to stir, but your spoon will not glide through the pan as easily as it has up to this point. That's when you know you're almost done!
Adapted from The Pioneer Woman