• Save to your scrapbook
  • Save to your scrapbook

    Parmesan Risotto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Parmesan Risotto


    • 1 litre light chicken broth or stock
    • 100g butter
    • 1 onion, finely chopped
    • 400g risotto rice
    • 100g freshly grated parmesan
    • Salt


    1. Bring the broth to the boil in a large pan and keep it at a simmer.
    2. Melt 50g of the butter in a large pan and soften the onion in it without letting it colour.
    3. Over a medium-high heat, add the risotto rice and stir for 4-5 minutes, until the rice is well-coated with the butter and starts to look translucent.
    4. Now start adding the simmering stock, a ladleful at a time, stirring constantly. Once each ladleful has been absorbed by the rice, add the next.
    5. Start tasting a grain every minute after 12 minutes or so and, immediately it is al dente, remove from the heat.
    6. Season with salt and stir in the rest of the butter and all the parmesan. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars