Creamy Garlic Parmesan Risotto with Fresh Herbs & Lemon
Parmesan Risotto
Silky garlic-Parmesan risotto brightened with lemon and fresh herbs.
This risotto is the kind of dish I make when I want something comforting yet elegant; the garlic and Parmesan create a luxuriously creamy base while a touch of lemon and fresh herbs keeps every bite bright. It’s hands-on and meditative—stirring slowly rewards you with a silky texture that feels special without being fussy.
I love serving this for a cozy dinner or as a side for roasted chicken or mushrooms. The recipe is forgiving: use good stock, stir with patience, and finish with quality Parmesan for the best, glossy results.
Nutrition (per serving)
Directions
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1
Heat the stock in a saucepan and keep it warm over low heat.
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2
In a large heavy-bottomed skillet or saucepan, heat olive oil and 2 tbsp butter over medium heat until shimmering.
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3
Add the chopped onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.
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4
Stir in the Arborio rice and cook for 1–2 minutes, stirring, until the edges of the grains look translucent.
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5
Pour in the white wine and stir until it has mostly evaporated.
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6
Add a ladleful (about 1/2 cup) of warm stock to the rice and stir until the liquid is mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take about 18–20 minutes; the rice should be tender with a slight bite.
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7
When the rice is creamy and cooked through, remove from heat and stir in the remaining 2 tbsp butter, heavy cream (if using), grated Parmesan, lemon zest, lemon juice, parsley, and thyme. Stir vigorously to combine and create a glossy finish.
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8
Taste and season with salt and pepper as needed. If the risotto feels too thick, stir in a splash of warm stock to loosen it.
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9
Spoon into warmed bowls, finish with an extra shave of Parmesan and a sprinkle of chopped parsley, and serve immediately.
Ingredients
- Arborio rice:1 1/2 cups
- Low-sodium chicken stock:5 cups
- Unsalted butter:4 tbsp
- Olive oil:1 tbsp
- Yellow onion, finely chopped:1 piece
- Garlic cloves, minced:4 pieces
- Dry white wine:1/2 cup
- Freshly grated Parmesan cheese:1 cup
- Heavy cream (optional):1/4 cup
- Lemon zest:1 tsp
- Fresh lemon juice:1 tbsp
- Fresh parsley, chopped:2 tbsp
- Fresh thyme leaves:1 tsp
- Kosher salt:1 tsp
- Freshly ground black pepper:1/2 tsp
Tips & Notes
- Keep the stock warm—cold stock slows cooking and makes texture uneven.
- Stir often but not constantly; steady, frequent stirring helps release the rice’s starch for creaminess.
- Use a good-quality Parmesan and grate it fresh for the best flavor and texture.
