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Risotto
Photo: Luca Nebuloni from Milan, Italy, Wikimedia Commons, CC BY 2.0 (cropped)

Pasta · Recipe No. 52

Risotto

Risotto made with risotto rice, marg/oil/butter, onion and garlic. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Peel and finely chop onion and garlic.

  2. Melt butter and sweat onion & garlic.

  3. Add rice and cook until it is yellow and shiney.

  4. Add a third of the stock and bring to the boil cover.

  5. And cook until liquid is absorbed.

  6. Add a third of stock and cook until absorbed.

  7. Add final third and cook until rice is done.

  8. The dish has a creamy consistency.

  9. Finish by mixing in parmesan.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Fruit & veg

Dairy & eggs

Tins, jars & stock

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR52”.