A delicious simple recipe that is great for a family dinner. You can add any ingredient you want to give the risotto punch. Try pumpkin and sage or a basic mushroom risotto.
Place stock in medium sized saucepan and place on the back of the stove and bring to a simmer.
Meanwhile pour olive oil and half the butter into a heavy based casserole or deep frying pan over medium heat.
Add onions, garlic and celery and allow to cook for 5 to 10 minutes or until the onions are soft.
Turn up the heat and add the risotto rice, stirring frequently to coat in the olive oil.
Add the glass of white wine and stir. Cook until the smell of alcohol has gone.
Start adding the heated stock, one ladle at a time, giving the rice a good stir and allowing the stock to absorb before adding the next ladle.
When the risotto is cooked, it will be soft but still have a little bite, turn off the heat add the rest of the butter and the parmesan. Place a lid on top and leave it for 5 to 10 minutes before giving it a good stir and serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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