Creamy Shallot Risotto

    30 minutes

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

    3 people made this

    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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