|per 100 g||Total Recipe|
|Gross weight||100 g||1115 g|
|Energy||245 kJ / 59 kcal||2731 kJ / 653 kcal|
|Sat. fat||2 g||21 g|
|Unsat. fat||2 g||12 g|
|Fibre||1 g||1 g|
|Salt||314 mg||3493 mg|
592 mlChicken stock
250 gRisotto Rice
101 mlwine, table, white
1.1 kgTotal recipe weight
Finely chop the shallots; crush, peel and chop the garlic.
Place a sauce pan on medium heat melt the half of the butter. Gently glaze the shallots and the garlic with some freshly ground pepper for 3 to 4 minutes.
Meanwhile rinse the risotto in a colander and drain of the excess water.
Add the risotto to the sauce pan and gently stir until the risotto is coated with the butter and starts to glaze.
Add the white wine and let the risotto simmer and absorb the liquid.
Add a ladle of stock while stirring, when the stock has been absorbed add another ladle of stock and repeat this process until all the stock has been added, this should take about 15 to 18 minutes
Fold through the remaining butter and parmesan cheese. Add salt and freshly ground pepper to taste