Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1 brown onion, finely chopped
- 1L salt-reduced chicken stock
- 3/4 cup parmesan (finely grated)
- 1 1/2 cup arborio rice
- 1/3 cup olive oil
- 1 1/4 cup fresh basil leaves
- 400grams can finely chopped tomatoes
- 2 cloves garlic, crushed
Nutrition per serving
2580kJ / 612Cal
2580 Kilojoules or 612 Calories
30% of daily energy intake*
Protein
18.2grams
Fat
32.8grams
Carbs
69.5grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Heat stock in a medium saucepan over high heat until simmering. Remove from heat. Stand, covered, until required.
Step 2 of 5
Heat 1 tbs of the oil in a large saucepan over medium-high heat. Add onion and garlic and stir for 3 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until rice is translucent at edges. Stir in tomatoes.
Step 3 of 5
Add 1/2 cup stock to pan. Cook, stirring, until absorbed. Repeat with remaining stock, 1/2 cup at a time, until liquid has absorbed and rice is tender (about 20 minutes).
Step 4 of 5
Meanwhile, reserve some small basil leaves for garnish. Combine remaining basil and remaining oil in a blender or small food processor and process until smooth.
Step 5 of 5
Stir half the parmesan into risotto. Serve risotto topped with remaining parmesan, basil oil and reserved leaves (see tip).
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