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This creamy risotto recipe is a delicious way to use up whatever leftover cooked protein you have handy. 

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Basic creamy risotto

Ingredients

  • 4 cups (1L) chicken stock
  • Parmesan rind (optional)
  • 1 onion, peeled reserving skin, finely chopped
  • 1 tbs oil
  • 1 garlic clove, crushed or 1 tsp garlic paste
  • 1 1/2 cups (300g) arborio, short grain or brown rice
  • 1/2 cup (125ml) white wine or extra chicken stock
  • 2 cups shredded leftover chicken, pork or peeled prawns, optional
  • 250g cooked sliced mushrooms, zucchini, pumpkin or peas, optional
  • 1/2 cup (40g) finely grated hard cheese such as parmesan, romano or pecorino
  • 2 tbs sour cream, cream or milk
  • 1/4 cup chopped herbs such as parsley, basil, oregano or chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat.

  2. Step 2

    Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.

  3. Step 3

    Heat oil in a large frying pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).

  4. Step 4

    Add meat or prawns and vegetables, if using, to the risotto mixture and stir until the meat is heated through. Remove from heat. Stir in half the grated cheese, cream or milk and herbs. Divide among serving bowls and sprinkle with the remaining cheese and herbs to serve.

Recipe tip

When you get to the end of a wedge of hard cheese like parmesan, cover the rind in plastic wrap and freeze it. Use it to add flavour to soups and risottos like this one.

Leftover risotto can be turned into arancini - roll into balls and coat in egg and breadcrumbs bake until golden and heated through.

Basic creamy risotto

Basic creamy risotto
  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Ingredients
  • 4 cups (1L) chicken stock
  • Parmesan rind (optional)
  • 1 onion, peeled reserving skin, finely chopped
  • 1 tbs oil
  • 1 garlic clove, crushed or 1 tsp garlic paste
  • 1 1/2 cups (300g) arborio, short grain or brown rice
  • 1/2 cup (125ml) white wine or extra chicken stock
  • 2 cups shredded leftover chicken, pork or peeled prawns, optional
  • 250g cooked sliced mushrooms, zucchini, pumpkin or peas, optional
  • 1/2 cup (40g) finely grated hard cheese such as parmesan, romano or pecorino
  • 2 tbs sour cream, cream or milk
  • 1/4 cup chopped herbs such as parsley, basil, oregano or chives
    Description

    This creamy risotto recipe is a delicious way to use up whatever leftover cooked protein you have handy. 

    Method
    1. Step 1

      Place stock in a medium saucepan. Add the parmesan rind, if using, and reserved onion skin. Bring to a simmer over high heat.

    2. Step 2

      Use a slotted spoon to remove the onion skin and parmesan rind from the stock mixture and discard.

    3. Step 3

      Heat oil in a large frying pan over medium heat. Add chopped onion and garlic and cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 2 mins or until the grains appear glassy. Add wine or extra stock and bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Add 1/2 cup (125ml) hot stock and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining stock, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins).

    4. Step 4

      Add meat or prawns and vegetables, if using, to the risotto mixture and stir until the meat is heated through. Remove from heat. Stir in half the grated cheese, cream or milk and herbs. Divide among serving bowls and sprinkle with the remaining cheese and herbs to serve.