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Prep time:

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Serves: 4

By Lovefoodsurrey



  • 50g butter to taste

  • 2 tbsp olive oil

  • 1800ml vegetable stock

  • 1 large onion finely chopped

  • 500g rice ideally Italian Arborio rice

  • 1 clove garlic finely chopped

  • 3 tsp Parmesan


  1. In a large saucepan fry the garlic and onion on a low heat, cook until softened.
  2. Add the rice and fry gently for 2/3 minutes, until all the grains are coated in the garlic and onion mixture.
  3. Gradually add the stock, one ladleful at a time, stirring until the rice has absorbed the stock.
  4. Continue this process until all the stock has been absorbed and the rice is al dente.
  5. Add more stock or water if needed, as every risotto will use a different amount. This should take approx 20 minutes.
  6. Stir in the butter and Parmesan to taste.

Handy Hint

An ideal way to use up vegetables, leftover chicken or prawns - they can all be added to this risotto. If the veg/chicken/prawns are cooked, just simply add to the risotto when adding the stock. If the veg/chicken/prawns are uncooked, fry with the onion and garlic. Simply combine with your rice (from your store cupboard) to create a tasty Italian treat.

Additional Information

  • italian

  • Make Ahead

  • Rice

  • Low fat

  • Meat

  • Dairy Free

  • Nut Free

  • Egg Free

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  • Lovefoodsurrey 29/06/10 16:13

    Hiya. I'm working with the Surrey Waste Partnership to help Surrey residents reduce food waste in order to save money on their shopping bill, help the environment and provide them with great recipes that can me made from leftovers. Visit www.lovefoodsurrey.com for more ideas and recipes and to find out how you can save up to £50 on your monthly shopping bill just be reducing food waste!