Basic Risotto


PREP TIME 5 minutes
COOK TIME 20 minutes


1 tbsp Pukara olive oil
50g Ashgrove butter
2 garlic cloves, finely diced
1 onion, finely diced
1 ½  cup arborio risotto rice
Juice of 1 lemon
1 ½ cup chicken stock
Pinch of Tasman sea salt
½ cup parmesan cheese, grated (plus extra to serve)


Step 1
In a pot over medium heat, add olive oil, 25g butter, garlic and onion. Sauté for 2-3 minutes. Add in rice and continue to sauté for 1-2 minutes before adding lemon juice for another 1 or so.

Step 2
Add chicken stock and a pinch of salt, simmer for approximately 15 minutes or until it reaches desired consistency, stirring every few minutes.

Step 3
Add in remaining butter and parmesan cheese, stir until butter is melted.

To serve, place risotto in a bowl, top with freshly grated parmesan cheese and a drizzle of olive oil.