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Risotto Basic

Basic Risotto

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 30ml (2 tbsp) butter
  • 15ml (1 tbsp) olive oil
  • 1 onion, finely chopped
  • 500g (1lb) arborio rice
  • 250ml (1 cup) white wine
  • 1.25ℓ (5 cups) vegetable stock


  1. Gently fry the onion in the butter and oil until translucent.
  2. Add the rice and stir until covered in oil in a large pot.
  3. Pour in the wine and let the rice simmer.
  4. Once the liquid has been soaked up, add a ladleful of stock to the pot. Only add more stock once the rice absorbed most of the liquid.
  5. Repeat this process until the stock is finished and the rice is cooked.
  6. Sprinkle Parmesan cheese on top to finish off the dish.


  • Serve as a side dish to a main meal.
  • To make this recipe completely vegan, omit the butter and use a bit more oil. Don’t use Parmesan.
  • Category: Side Dish
  • Cuisine: Italian


  • Serving Size: 1 serving
  • Calories: 407
  • Sugar: 1.5 g
  • Sodium: 186 mg
  • Fat: 7.1 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 71.3 g
  • Fiber: 2.7 g
  • Protein: 5.9 g
  • Cholesterol: 10 mg