Simple Risotto

    40 minutes

    This is a simple risotto that can be used as a side or have other ingredients added to it like prawns or chicken to make a meal by itself.

    4 people made this

    Serves: 4 

    • 1 litre chicken stock
    • 1 onion, diced
    • 100ml olive oil
    • 300g Arborio rice, rinsed
    • 100ml white wine
    • 75g Parmesan, grated
    • 1 pinch salt and freshly ground black pepper, to taste

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

    1. Bring the stock to the boil and keep at a low simmer.
    2. In a large saucepan heat the olive oil and add the onion. Sweat the onions over low heat for 3 to 5 minutes; don't allow them to take any colour.
    3. Add the rice and mix well. Pour in the white wine and cook over medium heat until most of it evaporates; about 3 minutes.
    4. Add a ladle of hot stock to the rice stirring well. After about 3 minutes when most of the stock has been absorbed; add another ladle of stock. Repeat in this fashion until the rice is tender and cooked through; about 20 minutes.
    5. Add the Parmesan and mix well. Taste the risotto and add salt and pepper if desired. Serve immediately.

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    Reviews in English (1)


    Really delicious. I was surprised to find that you can really taste the parmesan. I've already been asked to make it again!  -  27 Dec 2010  (Review from Allrecipes UK & Ireland)