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Risotto, Basic (M/P, TNT)
Source: Dr. Oetker Cooking Today
Serves: 4

1 small onion
3 tbsp. vegetable oil
200g (7 oz.) Italian short-grain rice
400ml (14 oz.) stock (beef, chicken, vegetable)
1 tbsp. chopped mixed herbs

Peel and dice a small onion. Heat the oil and sauté the onion. Add the rice and sauté until transparent.

Add the stock, bring to a boil and allow the rice to swell up (don't stir the rice, as this will make it mushy). Put the cooked rice in a preheated bowl and sprinkle with the herbs.

Poster's Notes:
Variation - RisiBisi
150g (5-1/2 oz.) garden peas
1 tbsp. chopped parsley

Mix the peas with the cooked rice, season with salt and mix in the parsley.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A