Risotto with Parmesan Cheese

4.2 117 rating

Prep. 15 min

Total 30 min

4 portions

Ingredients

Parmesan cheese cut in pieces (2 cm)
40 g
shallot (approx. 30 g)
1
extra virgin olive oil
10 g
unsalted butter diced
40 g
risotto rice (e.g. carnaroli, Arborio), 14-15 minutes cooking time (see tip)
320 g
dry white wine
60 g
water
820 g
stock cube (for 0.5 l) meat or vegetable, crumbled
1
1 heaped tsp stock paste, homemade, meat or vegetable
fine sea salt to taste
½ - 1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 9 g

Calories 1812 kJ / 433 kcal

Fat 15 g

Fibre 1.8 g

Carbohydrates 63 g

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Also featured in

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UK and Ireland

The Basic Cookbook 2018 174 Recipes
UK and Ireland

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