This easy risotto recipe is perfect for summer and packed full of fresh flavours. It’s a light and creamy vegetarian risotto that’s simple to prepare at home, and great for family dinners or entertaining guests. Using just a few ingredients like risotto rice, onions, white wine, and stock, it’s a stress-free recipe that delivers big on taste without hours in the kitchen.
You’ll find this risotto recipe in my latest book, The Junior Explorers Complete Cookbook, and it’s one of my go-to easy risotto recipes when I want something comforting but not too heavy. You can customise it with your favourite seasonal veg or herbs, and it’s great for using up ingredients you’ve already got in. Try this at home and enjoy a delicious homemade risotto that’s as satisfying as it is simple.
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Ingredients for my easy risotto recipe:
– 150g risotto rice
– 100g frozen chopped onion
– 100ml white wine
– 1 chicken/vegetable stock cube
– 50g grated parmesan
– 50g chopped sun-dried tomatoes
– 25g butter
– Handful of fresh basil
0:00 Intro
0:10 Fry Onion
0:28 Cook Rice with Wine
0:45 Simmer Rice with Stock
1:07 Add rest of ingredients
1:20 Stir then serve
1:38 Junior Explorers Complete Cookbook
Okay, here is my summer risotto recipe. It’s super simple to prep and it is one of
my favourite vegetarian dishes. Plus, you can also find in my latest book,
The Junior Explorers Complete Cookbook. Let’s cook. Okay. Firstly, place a large non-stick saute
pan on the stove, add a knob of butter
and leave it to melt over a medium heat. Then add 100g of chopped onions. I like to use frozen onions
to make it even easier. Then fry for about five minutes. Next, take 150g of risotto rice. Add it to the pan
and stir it into the onions. Do this, remaining over medium heat
for one minute. Next, pour in 100ml of white wine and stir for a further one minute
whilst remaining over a medium heat again. Once the wine’s all been absorbed
by the rice, get some boiling water and top the pan up
so the rice is just covered. Crumble in one vegetable stock cube, then stir everything together
and so everything’s combined. And now leave the rice to simmer nice
and gently for 20 minutes. And remember to keep topping the water up
if needed to keep the rice just covered. And after 20 minutes of simmering, stop
topping the pan up with water so the rice starts
to become nice and thick, and then we’ll add
the rest of our ingredients. So that includes 50g of chopped sun
dried tomatoes, 50g of grated parmesan cheese,
and 25g of butter. Then stir
all these ingredients into the rice until combined, and the cheese
and butter have melted in nicely. Then chop up a handful of fresh basil,
add it to the pan and stir that in as well,
and then simply serve straight away. And this recipe tastes great. Served with homemade garlic bread. Find this and loads more delicious recipes
in the Junior Explorers Complete Cookbook, and you can buy a copy of the Junior
Explorers Complete Cookbook by clicking on the link on the screen.
Dining and Cooking