Basic Risotto

    40 minutes

    This is a very easy and basic risotto suitable as a base to add other flavours or to serve as a side dish. It is good as it does not require constant stirring.

    82 people made this

    Serves: 6 

    • 2 tablespoons butter
    • 2/3 cup sliced spring onion
    • 1 1/3 cups uncooked long-grain rice
    • 1 litre water
    • 1 teaspoon chicken stock powder
    • 1/4 teaspoon ground black pepper
    • 3/4 cup grated parmesan cheese

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Melt butter in a large frypan over medium-high heat. Cook spring onions in butter briefly then add the rice. Cook and stir for a few minutes to toast rice.
    2. Stir in water and season with chicken stock and pepper. Bring to a boil then reduce heat to medium-low.
    3. Cover and simmer for 20 minutes.
    4. Remove from heat; cover and let stand for 5 minutes. Stir in the parmesan cheese.

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    Reviews and Ratings
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    Reviews in English (65)


    Based on other reviews, I tried to add some flavor to this basic recipe. I added 3 tablespoons of butter, two cloves of garlic and used white onion because that is all i had around. I also used chicken broth instead of water. I ended up using a mix of parmeasan and reggiano cheeses. It turned out great!  -  24 Jan 2007  (Review from Allrecipes USA and Canada)


    I wish this wasn't called risotto - it doesn't use the correct rice or technique - this is not a short cut to risotto, it's a pilaf and it's not even that great. Look up a real risotto recipe and use that instead.  -  22 Feb 2007  (Review from Allrecipes USA and Canada)


    I love this recipe...with slight modifications. My fiance loves it, though it can be a bit bland, as other reviewers have mentioned. I used quite a bit more pepper than the recipe calls for, and I also add salt. I love the cheesiness, though some may not. Quick and easy....perfect!  -  25 May 2006  (Review from Allrecipes USA and Canada)