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Basic risotto

This wonderfully versatile dish lends itself to many exciting flavour combinations – but first, you need to get the base just right. Use this foolproof recipe and you can’t go wrong. Then experiment with variations, such as delicious pumpkin risotto, also available in the app along with other variations too.

  • 5.0 Star
  • Timer Prep 10 min
    Cook 35 min
  • Chart 603.25 cal/
  • Chef hat Medium


Finely chop the garlic cloves. Chop the onions. Chop the celery. Finely grate the Parmesan cheese.


  1. 1 Heat the oil and half the butter in a large, heavy-based frying pan. Add the onion, celery and garlic to the pan and cook over a gentle heat for 6-8 minutes, until soft.
  2. 2 Increase the heat slightly and stir through the rice, coating it with the oil and butter. Cook for 1-2 minutes, stirring, until the grains begin to look translucent (be careful not to brown the rice).
  3. 3 Pour in the wine – which should sizzle from the heat of the pan - and simmer for 1 minute.
  4. 4 Keeping the stock on a low heat, add a ladleful and cook, stirring with a wooden spoon, until absorbed. Continue adding, allowing each ladleful to be absorbed before adding the next.
  5. 5 After about 20 minutes, once most of the stock has been added, the rice should be al dente - if it's too firm, add another ladle of stock and cook for several minutes.
  6. 6 Remove from the heat, stir in the cheese and the remaining butter, and season to taste.
  7. 7 Stand for 1 minute before serving.

4 Reviews

  • Cameron


  • Oscar


  • Helen

    Great recipe

  • Corinne

    The fact is he is

  • Average per serving
  • Calories 603.25kCal
  • Fat25.48g
  • Saturated8.1g
  • Salt3.26g
  • Carbohydrates66.5
  • Sugar6.8g
  • Protein24.08g
  • Fibre3.73g