This parmesan risotto is light and creamy and comes together in just 30 minutes! This risotto is delicious on it's own or as a side dish to roast chicken or sous vide filet mignon.
In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy like me). Remove from the heat and set aside.
In a large skillet or stockpot, melt the butter over medium heat and sauté the onions and garlic for about 5 minutes or until soft and fragrant.
Add in the fresh thyme and rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Add in ½ cup of the warmed vegetable stock, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it's all absorbed and the rice is fully cooked.
Stir in the parmesan cheese until melted and fully combined. Then taste and add salt and pepper if needed.
Notes
Make sure to read the instructions on the rice you're using and adjust the stock as necessary! Most arborio rice uses a 1:4 ratio but sometimes it's 1:3.You can use water instead of vegetable broth/stock but your risotto will be a little less flavorful.