Ginger Risotto

Ingredients for Ginger Risotto

• 1675ml chicken stock

• 1 tablespoon olive oil

• 1 medium white onion, finely diced (about 230g )

• 1 tablespoon plus 2 teaspoons grated ginger

• 350ml Arborio rice

• 240ml white wine

• 2 tablespoons unsalted butter

• 110g freshly grated Parmesan cheese

• Salt and freshly cracked pepper to taste

1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.

2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.

3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.

4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.