Easy Risotto Recipe Anyone Can Make | Quick Vegetarian Dinner

arborio rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is often less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine retains flavor without alcohol, while chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino provides a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be less expensive.

Place a large non-stick sauté pan on the stove.

Add a knob of butter and leave it to melt over medium heat.

Add 100 g of chopped onions (frozen onions can be used) and fry for about 5 minutes.

Add 150 g of risotto rice to the pan and stir it into the onions, cooking over medium heat for 1 minute.

Pour in 100 ml of white wine and stir for a further 1 minute while remaining over medium heat.

Once the wine is absorbed by the rice, add boiling water to cover the rice.

Crumble in one vegetable stock cube and stir everything together until combined.

Leave the rice to simmer gently for 20 minutes, topping up with water as needed to keep the rice just covered.

After 20 minutes, stop adding water to let the rice thicken.

Add 50 g of chopped sundried tomatoes, 50 g of grated Parmesan cheese, and 25 g of butter to the pan, stirring until combined and melted.

Chop up a handful of fresh basil and add it to the pan, stirring in as well.

Serve straight away.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens