Best 4 Lazy Garlic Parmesan Risotto Recipes

LAZY GARLIC PARMESAN RISOTTO

Steps:

• In a medium saucepan over medium heat, melt butter. Saute onion and garlic until tender but not translucent.
• Add rice to saucepan, cooking and stirring for two minutes.
• Slowly stir in water and bouillon granules and bring to a boil.
• Reduce heat to medium-low, cover and simmer for 20-25 minutes. (Note: Do not lift cover while simmering, as you want to contain steam and heat to cook properly.).
• Remove pan from heat. Rice should be tender but slightly firm, and mixture should be creamy. Stir in parmesan and serve.

RISOTTO WITH GARLIC AND PARMESAN

Steps:

• Bring the broth to a boil over high heat.
• Cover; reduce to low and keep at a simmer.
• In a medium saucepan, heat the olive oil over medium heat.
• Add the rice and stir for about 1 minute to coat all grains.
• Add the garlic and cook an additional minute.
• Add about 1/2-cup of the simmering broth and stir well.
• Stir often until the liquid is absorbed.
• Add another 1/2-cup of the broth and repeat the process.
• It should take about 30 minutes until the last of the broth is absorbed.
• Regulate the heat if it appears that the liquid is absorbed too fast.
• When the rice is done, add the Parmesan cheese and stir well to combine.
• Garnish with the parsley.
• Serve immediately.

CREAMY PARMESAN RISOTTO

Steps:

• Heat chicken stock in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
• Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

OVEN BAKED PARMESAN AND GARLIC RISOTTO

Steps:

• Preheat the oven to 300°F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
• Fry over a medium heat for 8-10min until soft and golden.
• Add the rice and cook for 1-2min, stirring, to coat it in the butter.
• Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.