Classic Risotto

Risotto is a versatile dish; feel free to add sautéed mushrooms, cooked shrimp, or peas to make it your own. Just add your add-ins after the rice is cooked but before adding the final cheese and butter for the best texture.

Prep Time

0 minutes

Total Time

0 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

0 items

Cost

£2.25/serving

Meal Type:

Dinner

Cuisine:

Italian

Main Ingredient:

Chicken•Seafood•Shellfish•Rice

Mood:

Light & Fresh

Ingredients

Servings

11/2Arborio rice

£2.25

4cupsChicken or vegetable stock

£1.20

2tablespoonsOlive oil

£0.30

2tablespoonsButter

£0.25

1finelyOnion

£0.30

2mincedGarlic cloves

£0.15

0.5cupDry white wine

£1.50

0.8cup,Parmesan cheese

£2.50

totasteSalt

£0.05

totasteBlack pepper

£0.10

2tablespoons,Fresh parsley

£0.40

Total Cost

£9.00

£2.25 per serving

Instructions

1.
In a medium saucepan, bring the stock to a simmer over medium heat. Reduce to low to keep warm.
2.
In a large, heavy-bottomed saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the Arborio rice to the saucepan, stirring to coat with the oil and butter. Cook for about 1-2 minutes until the rice becomes slightly translucent around the edges.
4.
Pour in the white wine and stir until it is fully absorbed by the rice.
5.
Begin adding the warm stock one cup at a time, stirring constantly. Wait until the stock is almost completely absorbed before adding the next cup. This process should take about 18-20 minutes. The rice should be tender yet firm to the bite, and the mixture creamy.
6.
Remove the pan from heat. Stir in the remaining tablespoon of butter, the grated Parmesan cheese, salt, and black pepper to taste. Mix until the cheese is melted and the risotto is creamy.
7.
Serve immediately, garnished with fresh parsley if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

20g

29% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

9 g

45% of RDA

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Prosciutto-Wrapped Melon with Mint and Balsamic Glaze

A refreshing and simple starter featuring sweet melon, salty prosciutto, and a tangy balsamic glaze.

10 minutes

4 servings

Easy

"The salty prosciutto provides a delicious contrast to the creamy, rich risotto, cleansing the palate. The sweetness of the melon and the freshness of the mint offer a light and refreshing counterpoint, preventing the meal from feeling too heavy. A drizzle of balsamic glaze adds a touch of acidity and complexity."