Champagne risotto

    40 min

    This risotto is easy to make and packed full of flavour. Risotto rice is simmered with vegetable stock and Champagne, before being seasoned with Parmesan cheese.

    6 people made this

    Serves: 6 

    • 1 onion, chopped
    • 150ml Champagne
    • 4 tablespoons grated Parmesan cheese
    • 400ml stock, hot
    • 1 tablespoons olive oil
    • 500g Arborio (risotto) rice
    • 1 knob butter

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Heat 1 tablespoon oil in a non-stick frying pan. Saute onion over medium heat until golden brown.
    2. Add rice and stir to coat the rice in oil. Pour in the Champagne and reduce.
    3. Gradually add the stock. Cook for 15 minutes without stirring, but shake the pan occasionally.
    4. Remove from heat. Add Parmesan and butter. Stir over low heat for a few minutes. Serve in glasses for a starter or on plates for a main course.

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