To Store: Let the garlic parmesan risotto cool, then immediately transfer to an airtight container and place in the fridge. Do not leave out for more than 1 hour after cooking. It will keep in the fridge for 2 days max. For a longer shelf life and to reduce the chance of bacterial growth, you can freeze this recipe for up to 3 months. Do not refreeze this dish after you have thawed it. Do not eat risotto that hasn’t first been reheated. To Reheat - Microwave Method: This is the quickest method to reheat risotto. Transfer risotto to a microwave safe bowl. Add water, or broth. Heat for 4 minutes, stopping to stir it 2-3 times. If you’re not careful this method could result in a dry risotto. Add a little butter to maintain the creaminess if it’s too dry. To Reheat - Stovetop Method: This method works best. Take the artichoke risotto out of the refrigerator and allow it to come to room temperature. Place in a saucepan with a little added stock or water. Reheat on low heat on the stovetop and stir constantly until heated evenly / is warmed through. Add butter to bring back the creamy consistency.