Healthy Milanese Risotto Recipe
Ingredients
- 1 tbs olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 1/2 cups Arborio rice
- 6 cups salt-reduced chicken or vegetable stock , hot
- 60 g Parmesan cheese, grated
Method
- In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured.
- Add rice and stir until it ‘crackles’approximately 1-2 minutes.
- Add about half a cup of stock at a time, stirring constantly and adding more when the liquid has absorbed. Continue until rice is tender and all stock has been absorbed. It should be a creamy consistency, neither dry nor ‘soupy’.
- Remove from heat and stir in cheese.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Variation: Green risotto: Add 6 spears of cooked asparagus, 6 sliced snow peas, and 1 chopped spring onion at the end of cooking. Allow to stand, covered, to heat through.
Mushroom risotto: Slice 2 cups of mushrooms and cook with the onions and garlic. Continue as per recipe
Chicken and corn risotto: Cook risotto as per recipe. Add cooked sliced chicken and a 420 g can of sweetcorn (drained) at the end of cooking. Allow to stand, covered, to heat through
Healthy tip!
Chilli, lemon and herbs add flavour - great alternatives to butter and salt!
Nutrition Information
per serving | per 100g | |
---|---|---|
Energy | 1676 kJ | 253 kJ |
401 Cal | 60 Cal | |
Protein | 12.1 g | 1.8 g |
Fat, total | 11.7 g | 1.8 g |
— saturated | 4.3 g | 0.7 g |
Carbohydrate | 61 g | 9.2 g |
— sugars | 1.1 g | 0.2 g |
Sodium | 1890.7 mg | 286.2 mg |
Fibre | 1.2 g | 0.2 g |
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