Risotto with Toasted Pine Nuts
Nutrition per serving
| Calories | 576 kcal |
| Protein | 16.5 g |
| Carbs | 87.5 g |
| Fats | 15.9 g |
| Saturated Fat | 6 g |
| Monounsaturated Fat | 6.5 g |
| Polyunsaturated Fat | 2.2 g |
| Sugars | 1.7 g |
| Fiber | 1.5 g |
| Sodium | 1,801 mg |
Ingredients
| Vegetable Stock Cube | |
| Onion | |
| Garlic | |
| Parsley | |
| Pine Nuts, dried | |
| Butter (salted) | |
| Olive Oil | |
| Parmesan Cheese | |
| Arborio or Carnaroli (short-grain rice) |
Preparations
1. Peel/finely dice the onion into ½ cm cubes.
1. Peel/finely dice the onion into ½ cm cubes.
2. Peel/finely dice the garlic
3. Finely chop the parsley.
Cooking Instructions
1. In a medium pot, add 400ml of water with the stock pot and stir to dissolve. Bring to a gentle simmer and then lower the heat to low to keep the stock hot.
1. In a medium pot, add 400ml of water with the stock pot and stir to dissolve. Bring to a gentle simmer and then lower the heat to low to keep the stock hot.
2. In a pot, heat a tsp of butter with a tsp of oil over medium heat. Add the garlic and onion and gently cook for 3-4 minutes until softened and translucent, not browned.
3. Stir in the risotto rice and stir to coat in the butter/oil with a pinch of salt and pepper. Continue to stir for a few minutes until the rice becomes translucent around the edges.
4. Add 1/3 of a cup of the stock to the rice and stir, allowing the stock to be absorbed before adding the next 1/3 of a cup of stock, stirring continuously. Continue to add/stir until the stock is all used. This will take about 15 minutes. If you run out of stock before the rice is cooked, add some boiling water
5. Meanwhile, place pine nuts into a dry frying pan on medium-heat. Stir frequently and cook for about 3 minutes or until golden brown. Remove to a bowl and set aside.
6. Add the parsley and Italian cheese to the risotto and stir. Season with a pinch of salt and pepper to taste.
7. Serve immediately in a bowl with a sprinkle of parsley and pine nuts sprinkled over the top.