Basic Risotto


Ultra Basic





A recipe from the cuisine, allowed in a / / diet.

Risotto: a word that rolls off the tongue! And a dish that... does the same thing! If it sounds too fancy to you, then rest assured: it’s pretty easy to make, not to mention the ingredients are accessible and pretty cheap. Risotto opens the door for a million recipe ideas. And it’s a great starting point: it has all the flavor from butter and the nutrients from onions and chicken stock. Add a dash of wine and top everything off with grated parmesan!

Nutritional Chart

Calories: 600 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 63 g
  • 11 g
  • 33 g

Ingredients Needed for Basic Risotto

1 white onion
1 celery stick
4 ounces of butter
1 tablespoon vegetable oil
1 cup arborio rice
⅔ cup white wine
1 cup chicken stock
1 ounce parmesan

How to Make Basic Risotto

  1. Dice the onion and the celery stick.
  2. Melt 3 ounces (85 grams) of butter in a large pan, on low-medium heat.
  3. Add the vegetable oil and combine it with butter.
  4. Add the onion and cook it until translucent.
  5. Then add the celery. Mix and braise until the vegetables soften.
  6. Add the Arborio rice and cook it stirring for 2 to 3 minutes. The rice should be well-coated with butter.
  7. Add the white wine and cook the mixture until the wine reduces by half.
  8. Add the chicken stock. Mix and cook for 15 minutes, until the rice absorbs most of the liquid and has a soft texture.
  9. When the rice is ready, grate the parmesan in the pan and add the remaining butter. Mix everything.
  10. Serve the risotto warm. If you want, add thin slices of parmesan on top just before serving.

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