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.


  • 2 glugs olive oil

  • 3 tablespoons butter

  • 1 onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 2 stalks celery, finely diced (optional, but adds great crunch to the risotto)

  • 250g risotto rice (vialone nano or carnaroli)

  • 1 wine glass of white wine

  • 3 to 4 cups stock (generally chicken stock)

  • Handful of grated parmesan cheese


  • 1.

    Place stock in medium sized saucepan and place on the back of the stove and bring to a simmer.

  • 2.

    Meanwhile pour olive oil and half the butter into a heavy based casserole or deep frying pan over medium heat.

  • 3.

    Add onions, garlic and celery and allow to cook for 5 to 10 minutes or until the onions are soft.

  • 4.

    Turn up the heat and add the risotto rice, stirring frequently to coat in the olive oil.

  • 5.

    Add the glass of white wine and stir. Cook until the smell of alcohol has gone.

  • 6.

    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.

  • 7.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 446kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 11g
  • Carbohydrate 62g
  • Sugar 5g
  • Sodium 397mg

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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