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Parsley risotto

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 butal 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).
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the onion and garlic.
  2. Heat the oil in a heavy based saucepan and gently sauté the onion and garlic for 5 minutes.
  3. Add the rice, stir for a minute,then pour over the wine.
  4. Meanwhile, heat the stock in another saucepan and leave it simmering.
  5. 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.
  6. 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.
  7. Rest for 2 to 3 minutes, then mix in the chopped parsley and serve immediately.