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Basic risotto for kids
The basic foundation of all risottos - super easy to make and so versatile ...
- Difficulty: Easy
- Serves 4
- Total time
- 40 Mins
- Preparation time
- 5 Mins
- Cooking time
- 35 Mins
1 tbsp olive oil
1 onion, finely chopped
300g risotto rice
900ml boiling water + Knorr Zero Salt vegetable stock cube dissolved
Heat the oil in a large pan and saute the onion over a medium heat, stirring now and then, until it is transparent and just softened - this will take a few minutes
Add the rice and stir well to coat all the grains, then cook, stirring, for another minute or two
Now add a quarter of the hot stock, stir and bring to a simmer
Stir while the rice absorbs the liquid and then add another quarter
Repeat the process until all the stock is used up and the rice is tender and creamy - this will take about 25 minutes
Test the rice by eating a forkful - it should be tender but with a little bite to it
If you run out of stock just add a little hot water
A really easy basic risotto - eat as it is or see our other risotto recipes for variations.
Serves 2 - 3 children as a main course.
If you are pushed for time skip step 3 and instead put all the stock in a lidded ovenproof dish and cook it in the oven at 170 degrees for 30 minutes or so, stirring halfway through. Check near the end if more stock needs to be added.
Add grated Parmesan cheese and a knob of butter at the end of cooking for a rich and creamy texture.
Frozen vegetables, cooked ham or leftover chicken can all be added towards the end of the cooking time.
Chopped bacon can be added with the onion.
Try out other risotto recipes:
Salmon and butternut squash risotto
As a new-to-risotto cook, this was a great way to get started.
Reviewed on 02/04/15
I made this but in a slow cooker and it was delicious ☺
Reviewed on 23/03/15
Really quick and easy
Reviewed on 07/03/15
Love how easy and tasty this was to make.
Reviewed on 22/02/15
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