Herb & Parmesan risotto
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
1
rating
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Per serving
496 kcalories, protein 13g, carbohydrate 67g, fat 21 g, saturated fat 10g, fibre 4g, salt 0.93 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7716/
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Ingredients
- 1½ l vegetable stock
- 50g butter
- 1 onion , finely chopped
- 300g risotto rice
- 1 small glass white wine
- 50g parmesan (half finely grated, half shaved)
- 2 tbsp olive oil
- 2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
- 1 tbsp balsamic vinegar
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 10 mins
Cook 40 mins
Vegetarian
Ingredients
- 1½ l vegetable stock
- 50g butter
- 1 onion , finely chopped
- 300g risotto rice
- 1 small glass white wine
- 50g parmesan (half finely grated, half shaved)
- 2 tbsp olive oil
- 2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
- 1 tbsp balsamic vinegar
Per serving
496 kcalories, protein 13g, carbohydrate 67g, fat 21 g, saturated fat 10g, fibre 4g, salt 0.93 g
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30 September 2008
Frantic Flapjack rated and commented on this recipe
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