Risotto Basics . . . and then some

Cooking Time: 35-40 minutes
Prep Time:
5-10 minutes


3 cups chicken stock
1 1/2 tbs olive oil
80g butter (chopped)
1 onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups arborio rice
1/2 cup dry white wine
80g finely grated parmesan
2 tbs chopped fresh herbs such as parsley, chives basil or thyme (optional)


Step 1:
* place stock into a saucepan and bring to a simmer over medium heat

Step 2:
* in a wide saucepan, heat oil and 20g butter over medium heat
* add onion and garlic and cook for 8 minutes, stirring occasionally or until onion is very soft

Step 3:
* add rice and stir well to coat
* cook for 1-2 minutes or until lightly toasted

Step 4:
* add wine and cook for 2-3 minutes, stirring occasionally or until absorbed

Step 5:
* add 1/2 cup stock and cook, stirring gently and occasional, until absorbed
* repeat adding stock in batches (allowing to absorb between each addition)
* cook for 20 minutes or until rice is “al dente”
* remove from heat and stand for 1 minute

Step 6:
* beat in parmesan and remaining butter until combined and creamy
* season to taste, stir through herbs, if using and serve immediately

Nutrition (per serve):
14g protein
30g fat (16g sat fat)
66g carbs
4g sugar
3g dietary fibre
2505 kJ (600 cals)

1) Cook onion gently until pale golden and translucent. Don’t try to speed this up
2) Stir gently to prevent the release of too much starch from rice, which will make your risotto gluggy
3) Use good-quality stock for the best flavour, remembering that as stock absorbs, that flavour becomes stronger
4) Replace chicken stock with fish stock for seafood risotto or vegetable stock for a vegetarian version