Basic Risotto

Name: Basic Risotto
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1 tbs. butter; 1 tbs. Olive oil; 1 cup Arborio rice; 2 garlic cloves, minced; 1 shallot, minced; 2 tbs. fresh flat leaf parsley, chopped; 3 cups chicken stock – heated (I used Wolfgang Puck); 4 tablespoons fresh parmesan cheese; Salt and Pepper to taste; inch Suggested optional items to add –mushrooms, zucchini, dash of cayenne pepper,

“Basic Risotto is a gluten free main course. This recipe serves 2 and costs $2.56 per serving. One serving contains 655 calories, 20g of protein, and 20g of fat. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from Foodista requires butter, olive oil, arborio rice, and salt and pepper. It is a budget friendly recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Users who liked this recipe also liked Basic Risotto, Basic Risotto, and Basic Risotto.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Butter1 tbsp
Olive oil1 tbsp
Arborio rice1 cup
Garlic clovesminced2
Shallotminced1
Flat leaf parsleychopped2 tbsp
Chicken stock - heatedI used Wolfgang Puck3 cups
Parmesan cheese4 tbsp
Salt and pepper2 servings
Suggested optional items to add -mushroomsoptional · zucchini, dash of cayenne pepper,1 inch

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 2

Estimated nutrition per serving
Energy	503 kcal
Protein	10.7 g
Fat	14 g
of which saturates	4.7 g
Carbohydrate	84.3 g
of which sugars	2.9 g
Fibre	1.3 g
Salt	3.5 g

Worked out from the 92% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Melt butter and olive oil in large skillet; add garlic and shallots. Saut for a moment; add rice. Stir to combine.
2
Add heated chicken stock, - cup at a time. Stir after each addition, and cook until liquid is completely evaporated before adding more liquid.
3
When adding the last of the chicken stock, add the parsley and the cheese. Cook until liquid is completely evaporated.