Risotto with Parmesan cheese

Name: Risotto with Parmesan cheese
Prep time: 10 min
Cook time: 25 min
Total time: 25 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 1 shallot; 40 g butter; 10 g extra virgin olive oil; 320 g risotto rice; 780 g water; 1 stock cube (for 0.5 l); ½ - 1 tsp salt

4.5 (11 ratings)

Difficulty easy

Preparation time 10 min

Total time 25 min

Serving size 4 portions

Ingredients

40 g Parmesan cheese, cut into pieces (3 cm)
1 shallot (approx. 30 g)
40 g butter
10 g extra virgin olive oil
320 g risotto rice (e.g. Carnaroli, Arborio), 14-15 minutes cooking time (see tip)
780 g water
1 stock cube (for 0.5 l), meat or vegetable
or 1 heaped tsp stock paste, homemade, meat or vegetable
½ - 1 tsp salt, to taste

Nutrition: per 1 portion
Calories: 1812 kJ / 433 kcal
Protein: 9 g
Carbohydrates: 63 g
Fat: 15 g
Fibre: 1.8 g