Risotto Bianco
1
This is the classic risotto and its simplicity is hard to beat.
Low in sugar
Recipe Key Facts
- Prep time: 6mins
- Cooking time: 28mins
Egg free | Gluten free | Shellfish free | Vegetarian | Nut free*
Serves: 4
Calories: 447 Kcal per serving
Ingredients
Shopping List
- 25g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 325g (11½oz) risotto rice
- 150ml (5¼fl oz) dry white wine
- 900ml (31¾fl oz) hot stock
- Salt and coarse ground black pepper
- 25g (1oz) Parmesan cheese, shaved
Method
- Heat the butter and oil in a wide, shallow saucepan. Cook the onion for about 5 minutes, until it is soft and golden. Add the rice and stir over the heat for a further 2-3 minutes.
- Pour in the wine and cook over a high heat, stirring, until it has been absorbed.
- Keep the stock hot. Add one-third of the hot stock. Cook until the stock has been absorbed, stirring constantly.
- Add another one-third of the stock and cook until the stock has been absorbed, stirring constantly.
- Add the last of the stock and continue to cook until the stock has been absorbed, stirring constantly. This will take about 20 minutes – the risotto should be quite wet and creamy.
- Taste and season with salt and pepper. Serve topped with a sprinkling of Parmesan cheese.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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