Italian Garlic and Herb Risotto with Parmesan

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Creamy risotto infused with garlic and fresh herbs, finished with a generous amount of Parmesan cheese for a comforting Italian classic. This Italian-inspired no-cook recipe, ready in about 35 minutes, pairs arborio rice, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups arborio rice
• 5 cups, kept warm vegetable broth
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 cup dry white wine
• 1 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 3/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 4-5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 1/2 cups arborio rice to the pan, stirring constantly for 2 minutes until the rice is well coated and slightly toasted.
3. Step 3: Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding 5 cups warm vegetable broth, 1/2 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next.
4. Step 4: After about 18-20 minutes, when the rice is creamy and tender but still has a slight bite, stir in 1 tbsp fresh thyme leaves, 2 tbsp chopped fresh parsley, 3/4 cup grated Parmesan cheese, and 2 tbsp unsalted butter. Season with salt and black pepper to taste, stirring until the cheese melts and the risotto is rich and creamy.
5. Step 5: Remove from heat and serve immediately, garnished with extra Parmesan if desired.