Turmeric risotto

    22 min

    Just a teaspoon turmeric lends this side dish risotto a lot of flavour and colour.

    2 people made this

    Serves: 4 

    • 330g arborio rice
    • 1 small onion, minced
    • 50g butter
    • 250ml dry white wine
    • 1L vegetable stock
    • 50g freshly grated Parmesan cheese
    • 1 level teaspoon ground turmeric
    • salt and pepper

    Prep:2min  ›  Cook:20min  ›  Ready in:22min 

    1. Melt half of the butter in a saucepan and fry the onion till translucent. Add rice and stir till is becomes glassy and has a nutty smell.
    2. Add wine and cook, stirring, till it has evaporated.
    3. Gradually add the hot stock, about half a cup at a time, once the previously added stock has been absorbed. Stir constantly so it does not burn, till the rice is soft and creamy, about 15 minutes. About halfway, add salt, pepper and turmeric.
    4. Sir in Parmesan cheese and the remaining butter and serve at once.


    Stir fry some veg of your choice and serve on top of risotto.

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