Chef Gordon Ramsay taught me how to make this. I was nervous – it was my first time. Risotto has always been one of those dishes that I never attempted because it’s so finnicky. Aside from having to stand over the stove to make this, I can honestly say that it was not difficult. I recently bought Ramsay’s “Family Fare” cookbook and while I would consider most of the recipes for a special occasion as opposed to comfort food, I will definitely make this recipe again … and again.
5.5 cups Vegetable Stock – Low Sodium
2 tbsp Olive Oil
4 cloves Garlic
4 Shallots – Minced
1 2/3 cups Arborio Rice – Scant
2 tbsp Butter or Non-Dairy Alternative
Handful Italian Parsley – Fresh – Chopped *Optional
Sea Salt and Black Pepper to taste
Parmesan to sprinkle
– Bring stock to a simmer in a pan and keep it simmering over low heat.
– Heat the olive oil in a medium to large stock pot and add the garlic and shallots. Cook for 2 to 3 minutes until the shallots have softened. On medium to low heat, stir in the rice and cook for a couple of minutes until the rice grains appear translucent. Stir frequently.
– A ladleful at a time, add the hot stock to the rice and cook, stirring, until almost all the liquid is absorbed before adding the next ladleful. When you have added most of the stock (you may not need all of it) season and taste the rice. It should be al dente, cooked but with a bit in the center. Take the pan off th heat.
– Stir the butter into the risotto, followed by the grated parmesan and chopped parsley. Add a splash more stock to keep the rice moist and creamy if you prefer. Serve immediately.
Weight Watchers points per serving – 10
Calories – 366
Fat – 10.3g
Fibre – 0.1g
Sodium – 49.3mg
Carbohydrates – 63.7g
Protein – 5.4g