Go for 2amp;5 Logo: Vegie man
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- Beef & Broccoli Stir-Fry
- Cabbage Rolls
- Chicken Chasseur
- Chicken & Vegie Pie
- Chicken & Vegie Stir-Fry
- Easy Beef Hotpot
- Fast Fish Medley
- Fish & Crunchy Asian Salad
- Lamb & Mushroom Kebabs
- Lamb Shank Casserole
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- Red Beef Curry
- Risotto Milanese
- Roast Lamb with Pears
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- Vegie Spring Rolls
RISOTTO MILANESE 
This typical Milan recipe is a perfect base for risotto dishes.
This typical Milan recipe is a perfect base for risotto dishes.
5 minutes preparation + 20 minutes cooking
1 serve of vegies in this recipe
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 ½ cups Arborio rice
½ cup white wine
6 cups chicken stock, hot
60g grated Parmesan cheese
In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured. Add rice and stir until it ‘crackles’, approximately 1-2 minutes. Add the wine and about half a cup of stock at a time, stirring constantly and adding more when the liquid has absorbed. Continue until rice is tender and all stock has been absorbed. It should be a creamy consistency, neither dry nor ‘soupy’. Remove from heat and stir in cheese.
Serves 4.
Variation
Green Risotto
Cook risotto as above. Add 6 spears of cooked asparagus,
6 sliced snow peas, and 1 chopped spring onion at the end of
cooking. Allow to stand, covered, to heat through.
Green Risotto
Cook risotto as above. Add 6 spears of cooked asparagus,
6 sliced snow peas, and 1 chopped spring onion at the end of
cooking. Allow to stand, covered, to heat through.
Mushroom risotto
Slice 2 cups fresh mushrooms and cook with onion and garlic.
Continue to cook as above.
Slice 2 cups fresh mushrooms and cook with onion and garlic.
Continue to cook as above.
Vegie mix risotto
Add 150g sliced mushrooms, 1 medium zucchini, sliced,
1 stick celery, sliced, 1 capsicum, seeded & sliced to cook with
onion and garlic. Continue to cook as above. Add a 225g can
sweet corn kernels, drained, at the end of cooking. Allow to
stand, covered, to heat through.
Add 150g sliced mushrooms, 1 medium zucchini, sliced,
1 stick celery, sliced, 1 capsicum, seeded & sliced to cook with
onion and garlic. Continue to cook as above. Add a 225g can
sweet corn kernels, drained, at the end of cooking. Allow to
stand, covered, to heat through.
Chicken and corn risotto
Cook risotto as above. Add cooked sliced chicken and a 440g
can sweet corn kernels, drained, at the end of cooking.
Allow to stand, covered, to heat through.
© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.
Cook risotto as above. Add cooked sliced chicken and a 440g
can sweet corn kernels, drained, at the end of cooking.
Allow to stand, covered, to heat through.
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NUTRITION INFORMATION
Serves in this recipe: 4
Serve size: 644 g
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| Quantity per serving | Quantity per 100g | |
| Energy | 1763.63 kJ | 273.89 kJ |
| Protein |
16.54 g |
2.57 g |
| Fat -saturated |
10.47 g 3.89 g |
1.63 g 0.60 g |
| Carbohydrate -sugars |
59.37 g 6.21 g |
9.22 g 0.96 g |
| Fibre | 1.41 g | 0.22 g |
| Sodium | 1460.92 mg | 226.88 mg |
© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.