Basic Risotto

Monday, February 8, 2010

Basic risotto is a great creamy dish and tastes like there's far more calories than there really is. People think that making risotto is difficult, but it's fine if you stay with it (it's only 20 minutes!) This basic risotto recipe goes well with prawns, fish or chicken.

I've found out (the hard way!) it’s best to stir your risotto with a wide flat spoon/spatula to ensure the rice doesn’t stick to the base of the pot. There's one pictured in the Tips and Tricks section on the right hand side. (Go on click it, I'll wait).
The following recipe makes creamy risotto for two people.

• 150g Arborio risotto rice
• 5g / 1 teaspoon of low fat butter spread
• 1 pint of vegetable or chicken stock, made using 2 low sodium stock cubes or 1 regular. (See comments below)
• 1 medium onion, peeled and finely chopped
• 15g grated parmesan cheese
• 1 tablespoon of dried or fresh parsley (optional)


  1. Heat a medium sized pot over a medium heat and add the butter.
  2. When the butter starts to bubble, add the onion and gently fry for approximately 5 minutes, stirring regularly to stop it sticking.
  3. Add the risotto rice and continue to fry gently for a further minute, stir well to ensure everything is coated.
  4. Add about a quarter of the stock to the pot and stir well. From the time you add the first batch of stock, the risotto will take approximately 20 minutes to cook. Continue to stir well to ensure the rice is not sticking to the base of the pot.
  5. When the first batch of stock is absorbed, add another splash of stock and continue to stir. (If the stock is absorbing very quickly, reduce the heat slightly).
  6. Continue to add the stock until it’s all been added. (If it starts to look a little dry, add a splash or two of boiling water). 
  7. After 20 minutes remove the pot from the heat and add the grated parmesan and stir in.
  8. Divide between two bowls, sprinkle with parsley and serve.


Anonymous said...

For 2 medium portion, the 2 stock cubes are too much ( it made the risotto too salty apparently) This is D's feedback on your recipe. I am just passing the info. ;-) Laura.

Supper Satisfaction said...

Hi Laura

Thanks for the feedback. I suppose it depends on the stock cubes you used. We usually use low sodium stock cubes which is probably why we needed two. I'll amend the post to include your feedback.

Also some parmesan can be quite salty, so that could be where you ran into trouble.

In future, if a sauce is too salty, you can add a small raw potato, unpeeled, but sliced in two, for approximately 10 minutes and it should reduce the salt content. Remove and discard the potato before serving.


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