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Green Risotto
  • 1 medium onion, chopped
  • clove garlic, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 6 cups chicken stock, hot, from recipe collection
  • 60g Parmesan cheese, grated
  • 6 spears of cooked asparagus, sliced
  • 6 snow peas, sliced
  • 1 spring onion, chopped
  1. In a large saucepan heat the oil and cook the onion and garlic until tender but not coloured.
  2. Add the rice and stir through the onion until the rice ‘crackles’, about 1-2 minutes.
  3. Add the wine and half a cup of stock, stirring constantly, adding additional 1 cup measures of the stock after all the liquid is absorbed.
  4. Continue until the rice is tender and the stock absorbed, resembling a creamy consistency, not dry or soupy.
  5. Remove from heat and stir through parmesan and vegetables.


  • Using a pre-prepared stock liquid or powder will result in a higher sodium/salt content
  • Veggie mix risotto; Add 150g sliced mushrooms, 1 medium zucchini, sliced, 1 stick celery, sliced, 1 capsicum, seeded and chopped and add to above method at Step 2. Add a 225g can sweetcorn kernels, drained at step 4 as substitute for the asparagus, snow peas and spring onion.

Storage Suggestions

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

Equipment List

  • Chopping board
  • Large knife
  • Large saucepan
  • 1 cup Ladle or heatproof jug

Nutrition Information

569g Quantity per serving Quantity per 100g
Energy 1909kJ 336kJ
Protein 14.6g 2.6g
Fat, total 9.8g 1.7g
— Saturated 3.5g 0.6g
Carbohydrate 73.3g 12.9g
— Sugars 6.9g 1.2g
Fibre 6.1g 1.1g
Sodium 245mg 43mg