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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our low cost, basic risotto recipe will knock your socks off! So easy and quick to make in 30 minutes, creamy and comforting with loads of variations, just the thing for a cold winter's night dinner.
1 Heat the stock in a saucepan then turn the heat down and leave the stove at a very gentle simmer.
2 Gently fry the onion and garlic in the oil. Add the rice. Mix well until the rice is coated in the oils and the pan is drying out.
3 At this point if you have it, add 1/4 cup of wine and let it absorb. Then add any vegetables, cooked meat or other flavourings (see suggestions below). Add a couple of ladles full of hot stock and stir occasionally, until the stock is absorbed. Repeat the process until the rice is soft and creamy, stirring regularly. You will have used most of the stock by this stage (about 20 minutes).
4 When the risotto is cooked, check the seasoning, adding salt and pepper to taste. Stir in the parmesan cheese and chopped parsley or other herbs you have on hand.
Calories 306 cal
Kilojoules 1280 kJ
Total fat 5.4 g
Saturated fat 1.1 g
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