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80 people made this
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.
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
- 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.
- Stir in water and season with chicken stock and pepper. Bring to a boil then reduce heat to medium-low.
- Cover and simmer for 20 minutes.
- Remove from heat; cover and let stand for 5 minutes. Stir in the parmesan cheese.
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