Photo: K8
Herb & Parmesan risotto
9 ingredients
10 min + 40 min
Serves 4
openrecipes
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
Estimated Nutrition (whole recipe, rough)
611
Calories
16g
Protein
33g
Fat
57g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½l vegetable stock
- 50g butter
- 1 onion , finely chopped
- 300g risotto rice
- 1 small glass white wine
- 50g Parmesan (or vegetarian alternative), half finely grated, half shaved
- 2 tbsp olive oil
- 2 handfuls soft herbs, including basil , chervil, chives, half chopped, half left whole
- 1 tbsp balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes