Top 5 Risotto Recipes

Whether you prefer your risotto rich and creamy or packed with vegies and seafood, we’ve got something for everyone with our top five recipes.

BASIC RISOTTO

PREP + COOK TIME 35 MINUTES SERVES 4

1.5 liters (6 cups) chicken stock

100g butter, chopped

1 medium brown onion (150g), chopped finely

2 cloves garlic, crushed

2 cups (400g) carnaroli or arborio rice

½ cup (125ml) dry white wine

1 cup (80g) grated parmesan

1 Bring stock to a simmer in a medium saucepan; keep warm on low heat.

2 Heat half the butter in a heavy-based saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft.

3 Add rice; stir for 2 minutes or until well coated. Add wine; bring to the boil. Stir in 1 cup hot stock until absorbed.

4 Continue adding stock mixture, 1 cup at a time, stirring frequently, until absorbed after each addition.

5 Stir in remaining butter and parmesan. Serve, or use for the variations on the following pages.

PUMPKIN & SAGE RISOTTO

PREP + COOK TIME 35 MINUTES SERVES 4

1 quantity basic risotto (see page 48)

2 tablespoons olive oil

½ cup loosely packed sage leaves

500g chopped pumpkin, peeled

1 Make basic risotto (page 48). Keep warm.

2 Meanwhile, heat oil in a frying pan over medium heat; cook sage, stirring, for 2 minutes or until crisp. Remove with a slotted spoon to a paper towel.

3 In the same pan, cook a pumpkin, turning until browned and tender. Just before serving, stir pumpkin and sage into the risotto.

PANCETTA, PEA & CHERVIL RISOTTO