Basic Risotto

9 Ingredients

Number of servings

80grams butter (chopped)
1 onion (finely chopped)
2tablespoons fresh parsley (optional)
3 cup chicken stock
80grams finely grated parmesan
1 1/2 cup arborio rice
1 1/2tablespoons olive oil
1/2 cup dry white wine
2 cloves garlic

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Learn how to make a basic risotto, then customise it how you like. Try making chicken, seafood or vegetable risotto. Your options are endless.

Method

Step 1 of 6

Place stock into a saucepan and bring to a simmer over medium heat.

Step 2 of 6

In a wide saucepan, heat oil and 20g butter over medium heat. Add onion and garlic and cook for 8 minutes, stirring occasionally, or until onion is very soft.

Cook the onion gently until pale golden and translucent. Don’t try to speed this up.

Step 3 of 6

Add rice and stir well to coat. Cook for 1-2 minutes or until lightly toasted.

Step 4 of 6

Add wine and cook for 2-3 minutes, stirring occasionally, or until absorbed.

Step 5 of 6

Add 1/2 cup stock and cook, stirring gently and occasionally, until absorbed. Repeat adding stock in batches (allowing to absorb between each addition), cooking for 20 minutes or until rice is al dente. Remove from heat and stand for 1 minute.

Step 6 of 6

Beat in parmesan and remaining butter until combined and creamy. Season to taste, stir through herbs, if using, and serve immediately.

Try herbs such as parsley, chives, basil or thyme.

Chicken & Mushroom Risotto with Kale Pesto

Difficulty

Fresh Ideas

Chicken & Asparagus Risotto