Risotto
Allergens
Milk ingredients
For
Persons
1
Onion/n
1
garlic clove/n
1.10
l
vegetable stock
2
tbsp
olive oil
400
g
risotto rice
1
bay leaf / bay leaves
4
tbsp
hard cheese, grated
2
tsp
Salt
0.50
tsp
Freshly ground pepper
Heat the oil in a saucepan and gently fry the onion and garlic.
Add the rice and bay leaf and fry until the rice is translucent.
Pour in half the stock; the rice should be covered with liquid. Cook over a low heat for 30–40 minutes, stirring constantly, adding stock from time to time so that the rice remains covered with stock.
When the rice is cooked, remove the saucepan from the heat, stir in the cheese and season with salt and pepper. Leave the risotto to rest, covered, for 5 minutes.
Add the rice and bay leaf and fry until the rice is translucent.
Pour in half the stock; the rice should be covered with liquid. Cook over a low heat for 30–40 minutes, stirring constantly, adding stock from time to time so that the rice remains covered with stock.
When the rice is cooked, remove the saucepan from the heat, stir in the cheese and season with salt and pepper. Leave the risotto to rest, covered, for 5 minutes.
Tips
You can add any seasonal vegetables to the risotto, such as asparagus, pumpkin, beetroot, mushrooms or tomatoes.
You can also enhance the risotto with herbs and spices such as saffron.
The amount of cheese can be increased if desired.
You can also enhance the risotto with herbs and spices such as saffron.
The amount of cheese can be increased if desired.
Nutrients per portion 475kcal
CO₂ equivalent per portion 300g