Name: Parsley risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 onion; 1 clove of garlic; 1 tbsp of olive oil; 200g risotto rice; 100ml white wine (lukewarm); 500ml hot vegetable stock; 50g butter; 1 small bunch of parsley; 2 tbsp grated parmesan; salt, ground black pepper

Parsley risotto

3 Jul 2019

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

I used to think that making risotto is a hassle and rather skilful. Actually, it’s really not that complicated as long as you follow the basic rules - i.e. using proper risotto rice &hot stock and stirring the rice continuously. It’s also important that the rice is not overcooked but al dente! This parsley risotto is perfect side dish for grilled fish and meat, or can be served as a starter (for vegan version use vegan cheese and butter).

Ingredients

1 onion
1 clove of garlic
1 tbsp of olive oil
200g risotto rice
100ml white wine (lukewarm)
500ml hot vegetable stock
50g butter
1 small bunch of parsley
2 tbsp grated parmesan
salt, ground black pepper

Instructions

Finely chop the onion and garlic.
Heat the oil in a heavy based saucepan and gently sauté the onion and garlic for 5 minutes.
Add the rice, stir for a minute,then pour over the wine.
Meanwhile, heat the stock in another saucepan and leave it simmering.
When the wine has evaporated, add a large ladle of hot stock and stir until the liquid has absorbed. Then add another ladleful. Keep doing this for about 20 minutes, until the rice is cooked - the result should be creamy and al dente i.e. have a bite.
When the rice is cooked, turn off the heat, then add the butter and the parmesan. Season with salt and pepper, combine gently, then cover with a lid.
Rest for 2 to 3 minutes, then mix in the chopped parsley and serve immediately.