Milanese Risotto
Prep: 5 mins
Cook: 20 mins
Serves: 4
A perfect base for risotto dishes. Add your favourite vegies to make it unique!


  • 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


  1. In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured.
  2. Add rice and stir until it ‘crackles’approximately 1-2 minutes.
  3. 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’.
  4. Remove from heat and stir in cheese.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


  • 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

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Nutrition Information

per serving per 100g
Energy 1676 kJ 253 kJ
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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