Learn how to make the perfect restaurant-style Risotto on a budget. Feel free to get creative with the vegetables you add, depending on what's in season!
Total Time
30min
4.7
3 Ratings
Author: Nicko's Kitchen
Servings:
2
Ingredients
•
2
Vegetable Stock Pots
•
2
cups
Water
, boiled
•
2
Tbsp
Olive Oil
•
1
cup
Onions
, diced
•
1/2
cup
Red Bell Peppers
, diced
•
1
cup
Arborio Rice
•
1/2
cup
Carrots
, diced
•
1/2
cup
Zucchini
, diced
•
12
stalks
Asparagus
•
1/2
cup
Green Peas
•
1
Tbsp
Butter
, softened
•
1
Tbsp
Shaved Parmesan Cheese
Cooking Instructions
1.
Into a mixing jug, add Vegetable Stock Pots (2) and Water (2 cups). Mix well until dissolved. Keep hot.
2.
Into a pan over medium heat, add Olive Oil (2 Tbsp). Once warm, add Onions (1 cup) and Red Bell Peppers (1/2 cup). Cook for 3 minutes, stirring gently with a rubber spatula throughout.
3.
Add Arborio Rice (1 cup). Cook, stirring, for 30 seconds.
4.
Add 1/2 cup of the stock and cook, stirring, until it has been absorbed by the rice.
5.
Add Carrots (1/2 cup) and another 1/2 cup of the stock. Cook, stirring, until it has been absorbed by the rice.
6.
Add another 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
7.
Add Zucchini (1/2 cup), Asparagus (12 stalks), and the last 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
To serve, pile high in the center of a plate. Shake it to let the risotto take the form of the plate. Top with extra parmesan if desired.
Nutrition Per Serving
CALORIES
677
FAT
24.0 g
PROTEIN
18.1 g
CARBS
104.7 g
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