Risotto Recipe by Knorr

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.

Bring water to a boil in a large vessel.

Blanch the tomatoes for 10 seconds.

Peel off the skin of the tomatoes using a small paring knife.

Cut the tomatoes crosswise into two halves.

Squeeze the juice out of the tomato into a bowl using a sieve and discard the seeds.

Finely dice the tomato flesh.

In a saucepan, combine the tomato juice, vegetable stock, and saffron; simmer on medium flame.

In a heavy medium saucepan, heat oil and add broccoli and onion; cook until they begin to soften and turn golden brown, stirring occasionally.

Add the ground rice and let it cook, stirring continuously for about 3 minutes.

Reduce the flame and add the white wine; stir until absorbed.

Once the wine is absorbed, add a cup of the tomato saffron stock and let it simmer.

Continue adding the stock and simmer until the rice is tender and creamy but still al dente.

Stir in the diced tomatoes, grated cheese, and season with salt and pepper to taste.

Add more stock if desired to enhance flavor; you can also add fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens