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Risotto

The classic northern Italian risotto bianco: Carnaroli rice toasted in butter and shallot, loosened ladle by ladle with hot stock, then beaten to a creamy wave with cold butter and Parmigiano.

Mains25g+ protein8g+ fibre
37 min10 prep · 27 cookMedium753 kcalper serving
Risotto

Instructions

  1. Pour 500 ml of stock into a small saucepan and bring it to a bare simmer; keep it just below boiling throughout, as cold stock stalls the cooking and makes the grains cook unevenly.
  2. In a wide, heavy pan set over low heat, melt 5 g of the butter with 1 tsp of olive oil. Add 1 finely chopped shallot with a pinch of salt and sweat gently for 5 minutes, stirring, until translucent and completely without colour.
  3. Raise the heat to medium, tip in 80 g of Carnaroli and toast for 2 minutes, stirring constantly, until the grains are too hot to touch and the edges look pearly white with a translucent rim.

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Per serving

753kcal
30gprotein
103gcarbs
24gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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