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A Weekday Menu Recipe

Risotto Bianco        Veg   HT  MC    Italian    40mins

Serves 4   Hot Vegetarian   Grains Alcohol    Main Course   Gluten Wheat free    Eggless   Italy  Europe




50g/2oz Butter

1 Onion, chopped

350g/9oz Risotto Rice

150ml/5 fl.oz. Dry white wine (check manufacture)

900ml/1 pints hot Fresh Stock

Salt and Pepper

4 tbsp finely grated Parmesan Cheese





1. Melt two-thirds of the butter in a saucepan. Fry the onion over medium heat for about 5 minutes, until it is golden, but not brown. Add the rice and stir over the heat for a further 2- 3 minutes.


2. Pour in the wine and cook until it has been absorbed, then add one-third of the hot stock. Cook until the stock has been absorbed, stirring often, then add another one-third of the stock. Continue until all the liquid has been absorbed and the rice is tender - about 15-20 minutes.


3. Season with salt and pepper and fork in the remaining butter and Parmesan cheese. Serve the rice in a warmed serving dish, with extra Parmesan cheese.


Serving Suggestions :


Green Salad, Ciabatta Bread


Stewed Apples and Plums


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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