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Easy Risotto
  • small onion, diced
  • 1 tablespoon olive oil
  • 1 ½ cup Arborio rice
  • 3 cups stock (750 mL) (beef, chicken or vegetable)*
  • 2 cups vegetables (500 g selection of fresh seasonal vegetables eg; 1 carrot, diced, 1 cup broccoli, ½ cup sweet corn kernels) or 500g frozen mixed vegetables.
  • 60g grated Parmesan cheese
  • Black pepper, season to taste (optional)
  • Freshly torn basil or chopped parsley leaves or dried herbs (optional)
  1. Dice the onion and chop fresh vegetables, if using.
  2. Heat oil in a medium sized saucepan, add vegetables and gently stir for a few minutes.
  3. Add the rice and mix over a gentle heat for a few minutes or until the rice grains look white in colour.
  4. Add the stock and a few shakes of pepper. Bring the rice to the boil, stirring once or twice.
  5. Cover with a lid and turn the heat down as low as possible.
  6. Allow to simmer very gently for 15 – 20 minutes. (Rice should still have a slight nuttiness in the centre). Do not remove the lid during the cooking time.
  7. Toss gently with a fork, season to taste with pepper.
  8. Top with parmesan cheese and sprinkle with freshly torn basil or chopped parsley leaves or dried herbs. Serve immediately.


  • Use the chicken, vegetable or beef stock from recipe collection for a reduced salt version.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large saucepan with lid

Nutrition Information

442g Quantity per serving Quantity per 100g
Energy 1790kJ 404kJ
Protein 14.5g 3.3g
Fat, total 9.8g 2.2g
— Saturated 3.7g 0.8g
Carbohydrate 72.2g 16.3g
— Sugars 5.7g 1.3g
Fibre 4.8g 1.1g
Sodium 733mg 166mg