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5 people made this
About this recipe:
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.
1 onion, chopped
4 tablespoons grated Parmesan cheese
400ml stock, hot
1 tablespoons olive oil
500g Arborio (risotto) rice
1 knob butter
- Heat 1 tablespoon oil in a non-stick frying pan. Saute onion over medium heat until golden brown.
- Add rice and stir to coat the rice in oil. Pour in the Champagne and reduce.
- Gradually add the stock. Cook for 15 minutes without stirring, but shake the pan occasionally.
- 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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