Comments Off on Risotto

Servings 2
Calories 1336 kcal
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients
 

  • 300 g risotto rice
  • 2 vegetable stock cubes
  • 1 small onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 small sprig of mint, chopped
  • Salt and freshly ground pepper
  • 4 tbsp extra virgin olive oil
  • 800 mls boiling water, roughly
  • 150 g fresh mozzarella
  • 50 g grated Parmesan cheese
  • 50 g butter

Instructions
 

  • Place the rice, stock cubes, onion, garlic, mint, salt, pepper and oil into a microwave-safe bowl, and mix well.
  • Add a third of the boiling water and stir well.
  • Cover and pierce a couple of times.
  • Cook for 10 minutes (timings are based on an 800-watt microwave); keep an eye; you may need to break the rice up at, say, 5-6 minutes.
  • Add another third of the boiling water, mix well and break up the rice. Re-cover and cook for a further 6 minutes.
  • Stir again and add the broad beans and the last of the water. Re-cover and cook for a final 5-6 minutes, or until creamy and thick.
  • Remove once cooked and stir well, then add the butter, mozzarella and parmesan cheese and lightly mix. Re-season, cover, and leave for 2-3 minutes; stir again.
  • Serve drizzle with a bit of olive oil and a sprinkle of parmesan to taste.
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Nutrition Facts
Risotto
Amount per Serving
Calories
1336
% Daily Value*
Fat
 
74
g
114
%
Saturated Fat
 
31
g
194
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
33
g
Cholesterol
 
135
mg
45
%
Sodium
 
1793
mg
78
%
Potassium
 
312
mg
9
%
Carbohydrates
 
130
g
43
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
35
g
70
%
Vitamin A
 
1370
IU
27
%
Vitamin C
 
5
mg
6
%
Calcium
 
639
mg
64
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword cheese, rice
Course Classic Main Courses, Latest from This Morning
Cuisine British, Italian, ITV This Morning, Summer
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