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Basic Risotto Recipe


PREP TIME: 15 min
COOK TIME: 30 min
READY TIME: 45 min
CALORIES: 446 (per serving)

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  • 4-4 1/2 cups (32-36 fl oz) vegetable or chicken stock
  • 1 cup (8 fl oz) dry white wine
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 2 cups arborio rice
  • 1/2 cup shaved or grated parmesan cheese
  • Cracked black pepper


1 Place stock and wine in a saucepan over medium heat and bring to a very slow simmer. Place olive oil and butter in a heavy-based saucepan over medium heat. Add onion to oil and butter, and cook until soft.

2 Add rice to oil, butter and onion and cook, stirring, for 1 minute or until rice is translucent.

3 Slowly add 1 cup of stock to rice and stir constantly until liquid has been absorbed. Repeat, only adding more stock after liquid has been absorbed. Continue adding stock until rice is soft and risotto is creamy. If you need more liquid, heat extra stock or water. Risotto should have firm but tender grains of rice.

4 When rice is almost cooked, stir through parmesan and pepper. Serve risotto in deep bowls on a bed of steamed greens generously sprinkled with cracked black pepper.


Calories: 446 Kcal
Fat: 14 g
Sugars: 2.6 g
Protein: 15.1 g
Carbs: 55.8