Unlock the ultimate comfort food with this Easy Garlic Risotto. It's creamy from arborio rice, herby with fresh parsley, and zestym thanks to lemon zest. Infused with garlic and topped with Parm, this dish is a quick yet luxurious meal perfect for any day of the week.
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Appetizer, Main Course, Side Dish
Cuisine: Comfort Food, Italian-Inspired
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: fall risotto, garlic risotto, one pot, red wine, rice and garlic, risotto, summer risotto, vegan risotto, vegetarian risotto
Prep the Stock: Get that veggie stock hot and keep it on standby.
Prep the veggies: Slice half the garlic cloves and mince the rest. Also, chop up the onion and parsley finely.
Garlic toasties: In a large skillet, pour the olive oil over low heat. Toss in the sliced garlic. Cook 'em till they're golden, then set them aside. Congrats, you've just made garlic-infused oil and delicious garlic toasties to garnish your dish.
Onion Time: Add the onions to the garlic-infused oil, and sauté until they're soft and dreamy. Follow up with the finely chopped garlic and give it another minute.
Rice Party: Add the arborio rice and make sure each grain gets a nice oil bath. Stir until the rice grains are sizzling.
First Stock Splash: Pour in ½ cup of your hot veggie stock—or white wine if you're feeling fancy. Stir until it's all soaked up.
Stock & Stir: Add a ladle of stock and stir until it's absorbed. Keep this dance going until you're down to the last ladle.
The Final Countdown: On your last ladle of stock, toss in the parsley. Let it absorb halfway, then hit it with that vegan Parmesan.
Creamy Finish: Stir until it's creamy but not a soup (We're talking risotto, not porridge). Add the vegan butter (or the same amount of olive oil for the "mantecatura."Zest the lemon on top.Taste and adjust with salt and pepper. The rice should be al dente, not overcooked.
Serve It Up: Dish it out, sprinkle the reserved toasted garlic slices, and top with optional extra vegan Parmesan.
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Notes
It is best when fresh, though leftovers will keep covered in the fridge for 2-3 days. Reheat instructionsOn the stovetop over medium heat, add vegetable broth or water as needed to rehydrate. You can also reheat it in the microwave, adding some liquid.Pro Tips & Recipe Notes 🌟Wine Wisdom: Choose a white wine you'd actually sip on a Friday night. Skip anything labeled "cooking wine" like you'd dodge a bad date. If the wine's not good enough for your glass, it's not good enough for your risotto.Stock It Easy: Don't stress about exact measurements for the vegetable stock. Just make sure it's enough to give the rice a little swim. No need for a deep dive.Simmer Down: Keep it chill with a gentle simmer. A rapid boil is like a party crasher—totally not what we're going for.Hot Stock, Hotter Risotto: Use stock that's as hot as your playlist. The heat helps keep the rice's starch content on point, making your risotto creamy and dreamy.Stir Smart: Stir often, but don't go overboard. Think of it as a casual catch-up with a friend, not a 24/7 texting spree.With these tips, you're all set to make a risotto that's not just tasty but also Insta-worthy! 📸🌱