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Parmesan Risotto

  Olive oil 2 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Onion 1 , peeled and chopped
  Short grain white rice 7 Ounce (220 Gram)
  Peeled grated carrots 1 Pound (500 Gram)
  Ground turmeric 1⁄4 Teaspoon
  Dry white wine 4 Fluid Ounce (125 Milliliter)
  Chicken stock/Vegetable stock 1 1⁄4 Pint (750 Milliliter)
  Red pepper 1⁄2 , seeded and chopped
  Grated parmesan cheese 3 Ounce (90 Gram)
  Spring onions 2 , chopped
  Freshly ground black pepper To Taste

1. Heat oil in a large frying pan and cook garlic and onion for 3 minutes or until onion is soft. Reduce heat to low, stir in rice and carrots and cook, stirring for 3 minutes.
2. Combine turmeric and wine and pour into rice, bring to the boil, then reduce heat and simmer, stirring constantly, for 5 minutes or until liquid has been absorbed.
3. Stir 375 ml (12 fl oz) of stock into rice mixture. Bring to the boil, then reduce heat, cover and simmer for 10 minutes or until stock is absorbed. Add remaining stock and cook, stirring occasionally, for 25 minutes or until rice is cooked and most of the liquid is absorbed.
4. Stir in red pepper, Parmesan cheese, spring onions and black pepper to taste.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 323 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 3.6 g17.8%

Trans Fat 0 g

Cholesterol 15.5 mg5.2%

Sodium 415.7 mg17.3%

Total Carbohydrates 42 g13.9%

Dietary Fiber 3.9 g15.5%

Sugars 7 g

Protein 11 g22.7%

Vitamin A 261.5% Vitamin C 34.9%

Calcium 19.9% Iron 13.1%

*Based on a 2000 Calorie diet

Parmesan Risotto Recipe