Easy alfredo risotto

4 servings
30 min
30 min
An easy and quick Alfredo Risotto for every meal.


Number of serving: 4

For Risotto :

2 1/2 cups chicken stock

1/2 cups sherry (or dry white wine)

1 cup arborio rice

1 recipe Alfredo sauce(see Below)

1/2 cups onion, chopped

1/2 cup parmesan cheese

1 tbs extra virgin olive oil

1 tbs butter

1 tbs garlic (minced)

Thyme (fresh or dried ; to taste)


Pepper (to taste)

For Sauce :

1/2 cup butter

2 teaspoons garlic powder

1 brick cream cheese (cubed)

1 cup Whipping cream

1 cup grated parmesaen cheese


  • In a medium sauce pot with tight-fitting lid, melt butter with olive oil and add onions and garlic, sauteing over medium heat until onions start to become
    soft and translucent.
  • Add rice, increase heat slightly to about medium-high, and stir constantly for 1-2 minutes to coat and "toast" all of the rice.
  • Add the sherry and simmer, stirring for another 2-3 minutes, or until most of the liquid is absorbed.
  • Add stock, stirring to combine. Return to a simmer, cover and reduce heat to low for 20 minutes. Just like making regular rice.
  • Prepare alfredo sauce. (See Recipe Below)
  • After 20 minutes, uncover and stir, adding thyme, alfredo sauce, salt and pepper to taste.
  • Sprinkle with parmesan cheese and serve immediately.
  • In a medium sauce pan melt butter
  • Melt cube cream cheese and melt in butter.
  • Thin the Mixture using the whipping cream(thin to about the consistency of gravey.)
  • Stir in Parmesan cheese and mix with risotto at step 6.


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