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Risotto

(0)
30 Min
 
portions
3 %

Carbs

4 %

Fats

4 %

Proteins

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
Units:
 
  • 592 ml
    Chicken stock
  • 250 g
    Risotto Rice
  • 101 ml
    wine, table, white
  • 80 g
    Shallot
  • 50 g
    Parmesan
  • 20 g
    Butter
  • 10 g
    Garlic
  • 5 g
    Salt
  • 1.1 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Ladle , 1 x Spatulas , 1 x Colander
Method

Preparation time

10 Min

Cooking time

20 Min

1

Finely chop the shallots; crush, peel and chop the garlic.

2

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.

3

Meanwhile rinse the risotto in a colander and drain of the excess water.

4

Add the risotto to the sauce pan and gently stir until the risotto is coated with the butter and starts to glaze.

5

Add the white wine and let the risotto simmer and absorb the liquid.

6

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

7

Fold through the remaining butter and parmesan cheese. Add salt and freshly ground pepper to taste

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