Herby Risotto

Herby Risotto

This herby and zesty Risotto is guaranteed to be a crowd pleaser!

  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 2 People

    Serves

  • 1 Knorr Herby Stock Pot
  • 500 ml water
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 150 g risotto rice
  • 100 ml white wine (optional)
  • 1 small courgette finely diced
  • 50 g asparagus tips
  • 50 g frozen peas
  • 2 tbsp Parmesan
  • handful parsley
  • squeeze lemon

  1. Heat the olive oil in a heavy-based saucepan or casserole dish. Add in the onion fry gently for 3 minutes, stirring often, so that it softens but without browning.

  2. Add in the risotto rice, and mix in thoroughly, coating with the olive oil.

  3. Pour in the white wine and bring to the boil, allowing it to boil for 2 minutes to remove its acidity. Work your rice as it cooks, to ensure even cooking.

  4. Add in around 100ml of the water and cook, stirring for 3 minutes more, then add in another 100ml of the water and cook stirring for 3 minutes more. Place stock pot in the middle and stir through until dissolved. Lastly, add in another 100ml and cook stirring for 3 minutes more.

  5. Add in the asparagus and courgettes, together with the remaining stock and cook, stirring and working the rice, until the rice is tender, for around 4–6 minutes.

  6. Once the rice is cooked to your taste, mix in the peas and remove from direct heat.

  7. Top with chopped parsley, parmesan and squeeze of lemon to serve.

Knorr product used

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