Basic Risotto Recipe
I coould never get this right till my sons girlfriend showed me how .
there are many variations some I have added in the directions section
Thanks Liv thought I would post this as it does work
Ingredients
- 50g unsalted butter
- 1 tbsp olive oil
- 1 regular or red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, peeled and finely chopped
- 275g Arborio risotto rice
- 100ml dry white wine
- 900ml hot vegetable or chicken stock
- 100g finely grated parmesan, plus extra to serve
- Finely grated zest of 1 lemon
Directions
- 1. Heat the butter and oil in a medium pan over a medium heat. Add the onion, garlic, celery, and carrot and cook for 5-6 minutes until softened, stirring now and again.
- 2. Add the rice and stir for 1 minute so the grains are well coated with the oil and butter. Pour in the wine and stir until it has been absorbed.
- 3. Add 1 ladle of the hot stock and simmer, stirring, until it has been absorbed. Repeat and continue to add the stock at regular intervals, cooking as before, for a further 18-20 minutes, or until all but 1 ladle of stock has been used and the rice is tender but still has a little bite.
- 4. Add the remaining stock and the parmesan, most of the lemon zest and season with freshly ground black pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes. Spoon in to warmed serving bowls and top with parmesan shavings and the rest of the lemon zest.
- Risotto variations
- Pumpkin, Chilli and Sage
- Omit the carrot and celery. Add 1 finely chopped, deseeded red chilli, 8 finely chopped fresh sage leaves and 250g diced pumpkin to the onion and garlic. Omit lemon zest at the end and scatter with crispy fried sage leaves.
- Bacon and Pea
- Omit celery and carrot. Add 8 roughly chopped rashers of bacon or pancetta, fry until crisp and reserve half. When rice is almost tender add 200g peas. Add 2 tbsp chopped parsley with the grated parmesan. Top with reserved bacon.
- Prawn and Dill
- Omit the celery and carrot. Use fish stock and add 2 tbsp tomato puree with the stock. Add 400g peeled, tail on, raw prawns with the remaining stock. Omit the parmesan but stir in 4 tbsp finely chopped dill.
- Creamy Mushroom and Tarragon
- Omit the celery and carrot. While the risotto is cooking, cook 300g mixed sliced mushrooms in 50g butter, season and stir in 5 tbspsingle cream, simmer for 5 minutes. Add the creamy mushrooms with the parmesan and some chopped tarragon. Omit the lemon zest.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 176 | 71% |
| Total Fat 20.03g | 25% |
| Saturated Fat 11.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 420mg | 18% |
| Potassium 123mg | 4% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.22g | 1% |
| Protein 9.33g | 15% |
