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Herb & Parmesan risotto

Herb & Parmesan risotto

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(4 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
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

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories496
  • fat21g
  • saturates10g
  • carbs67g
  • sugars7g
  • fibre4g
  • protein13g
  • salt0.93g
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Ingredients

  • 1½ l vegetable stock
  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 50g Parmesan (or vegetarian alternative), half finely grated, half shaved

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 handfuls soft herbs, including basil, chervil, chives, half chopped, half left whole

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

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Method

  1. 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.

  2. 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.

  3. 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.

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Comments (6)

kingkong88's picture

Delicious! Agreed about dryness but used extra stock and wine so it was fine, as well as carnaroli risotto rather than arborio for a little extra firmness. BUT in what world does this serve 4?! I ate nearly the whole lot in one sitting!

cream_pie's picture

I have been making this for myself and my family for a couple of years now and it never gets boring! It's absolutely delicious, even my 4 year old and 18 month old love it. I don't bother with the salad bit at the end though. Sometimes add raw king or tiger prawns and/or mussels.

kassia's picture
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this was lovely! i added some grated lemon zest in the end which gave it a real twist!

rgolledge's picture
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Apart from having to stir it forever, this was a delicious risotto that tasted even better the next day. I liked the sharpness of the balsamic vinegar in contrast to the creaminess of the rest of the dish.

tinyex900r's picture

Have to agree this really is delicious as a dish on its own - and so easy to make.
Not sure that the balsamic is really needed even though I love it. May try lemon juice instead next time for a more delicate flavour.

Frantic Flapjack's picture
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This was absolutely yummy. Definitely worth doing the salad bit at the end. Made it really zingy and added some colour too.

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