Creamy Shallot Risotto

Creamy Shallot Risotto


3 people made this

A simple risotto using butter, shallots, white wine, cream and parmesan this makes a great accompaniment to chicken and fish.


Serves: 2 

  • 1 chicken stock cube
  • 50g shallots, diced
  • 140g risotto rice or arborio rice
  • 60ml dry white wine
  • 3 tablespoons cream
  • 40g parmesan, grated
  • 1 pinch salt and pepper, to taste

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Prepare the stock that will be used with the rice. Mix 260ml of water with the chicken stock cube in a saucepan and bring to the boil.
  2. Add a tablespoon of olive oil to a frying pan and add the shallots. Cook over medium heat until brown then add the rice and cook for 3 minutes or until translucent.
  3. Cover the rice with the white wine then wait until the rice has absorbed the liquid; repeat this process with the stock until it has all been used.
  4. Once the rice is cooked add the cream, parmesan, salt and pepper; serve hot.

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