How to make risotto
FOOD

How to cook risotto

Senior Food Editor Lucy Kelly gives you the know-how needed to perfect this popular rice dish.

Spring vegetable risotto

9 SmartPoints® per serves
Prep: 20 min  |  Cook time: 40 min
​Serves: 4

Ingredients

3 cups (750ml) gluten-free reduced-salt vegetable stock
¼ cup (60ml) white wine
1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup (200g) arborio rice
2 bunches asparagus, cut into 2cm lengths
1 cup (120g) frozen peas, thawed
1 cup (150g) frozen broad beans,
thawed, skins removed
1 tsp finely grated lemon rind
½ cup (40g) finely grated parmesan
1 lemon, cut into quarters

Step 1

Bring stock and wine to the boil in a medium saucepan. Reduce heat to low and simmer, uncovered, until required.

TIP: Make sure the stock is hot – chilly stock will cool everything down and mess with your cooking time.

How to make risotto

Step 2

Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until rice is translucent. Reduce heat to low and add hot stock, ½ cup (125ml) at a time, stirring constantly until almost all the liquid is absorbed – this should take about 20-25 minutes.

TIP: Adding stock slowly allows the rice grains to bump up against each other during stirring, which creates that creamy risotto texture.

How to make risotto

Step 3

When adding the last quantity of stock, stir in asparagus, peas and broad beans. Season. Cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Stir in lemon rind and half the parmesan. Serve sprinkled with remaining parmesan and lemon quarters.

TIP: Don’t overcook the rice. It should be just cooked, with a little bite.

How to make risotto

SERVING SUGGESTION: Green salad.

How to make risotto

Time saving trick

If you have a pressure cooker use it, starting with step 2. After stirring in rice, add 2⅓ cups (580ml) stock and ¼ cup (60ml) wine. Stir well and close the lid. Bring to high pressure on medium-high heat. When reached, reduce heat to medium-low. Cook for 6 minutes. Release pressure.