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Italian risotto

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Make this classic rice dish, finished in the Italian way with freshly grated Parmesan cheese and olive oil. Served in smaller amounts, risotto makes a good side
Make this classic rice dish, finished in the Italian way with freshly grated Parmesan cheese and olive oil. Served in smaller amounts, risotto makes a good side

Make this classic rice dish, finished in the Italian way with freshly grated Parmesan cheese and olive oil. Served in smaller amounts, risotto makes a good side dish.

4-6 Serve Italian risotto ingredients;

  • 50g butter
    1 onion, sliced
    2 cloves of garlic, crushed
    100g courgettes, sliced
    225g long-grain rice
    900ml chicken stock
    Pinch of saffron
    225g peeled prawns
    25g grated parmesan cheese
    1 tbls olive oil

Preparation time : 10 minutes

Cooking time : 25-30 minutes

Author : Prue Leith

Cookbook : Quick and easy (Confident Cooking)

Italian risotto recipe;

1. Heat the butter in a heavy-based frying-pan. Add the onion and fry for 3-4 minutes until softened. Add the garlic and courgettes and fry for a further 2 minutes. Add the rice and cook, stirring continuously, for 2 minutes.

2. Add a third of the stock and the saffron to the vegetables and rice. Simmer gently until the rice absorbs the liquid. Add another third of the stock and simmer until all the liquid has been absorbed completely.

3. Mix in the prawns and continue to cook until the rice is tender and moist, add extra stock if it needs it. Stir in the Parmesan cheese and oil, and transfer to a warmed serving dish.

Tip : Use authentic Italian arborio rice instead of long-grain. You can also substitute 125ml dry White wine for some of the stock.

A bottle of chilled weneto, an Italian White wine, goes well with this dish. Enjoy your meal 🙂

How to make easy meals? Check out our saladrecipe.net site.

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