Creamy Garlic Risotto
A bold and creamy garlic risotto packed with sun-dried tomatoes and fresh herbs comforting, flavorful, and surprisingly simple to make.
Equipment
- Medium saucepan
- Wooden Spoon or Silicone Spatula
- Ladle for broth
- Measuring cups & spoons
- Cheese grater
- Sharp knife & cutting board
Ingredients
- 1 ½ cups Arborio rice
- 4 5 cups vegan or regular chicken broth
- 1 shallot minced
- 8 garlic cloves minced
- ⅓ cup mixed herbs
- ⅓ cup chopped sun-dried tomatoes
- ⅓ cup white wine
- 2 tbsp butter
- 1 cup Parmesan or vegan parm
- Salt & pepper to taste
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the minced shallot and garlic and sauté until soft and fragrant, about 2–3 minutes.
- Stir in the Arborio rice and toast for 2 minutes, letting it absorb the butter and aromatics.
- Pour in the white wine and stir until it has mostly evaporated.
- Begin adding the broth ½ cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
- Once the rice is creamy and tender (about 25–30 minutes), stir in the sun-dried tomatoes, mixed herbs, and Parmesan.
- Taste and season with salt and pepper as needed.
- Serve warm with an extra sprinkle of cheese or herbs on top.
Notes
Use warm broth for best results and stir frequently for the creamiest texture. Easily made vegetarian or vegan by swapping cheese and broth.