Basic Recipe Ingredients:

  • 300g risotto rice
  • 1200ml chicken or vegetable broth
  • some butter and/or oil of your choice (we use rapeseed or olive oil)
  • salt & pepper


  • Onions
  • Cream Cheese
  • Parmesan Cheese


Risotto has always been one of our favourite dishes because it is extremely versatile, very uncomplicated once you’ve got the hang of it and of course because it is simply deliscious. It is easy enough to prepare and accepted even by the young one, right from the start.

Let me show you how I usually prepare our Risotto:

  1. Prepare some fresh vegetable / chicken broth or a store-bought one according to the description and keep it warm during the entire cooking process
  2. Add some butter in a pot (this is where you can also add the optional oil) and let it melt on medium heat
  3. Optional: add some finely chopped onion and fry it until it is soft and translucent
  4. Add the risotto rice and let it sit for a few minutes until it becomes translucent
  5. Add just enough of the broth to cover the rice
  6. Let it simmer openly on medium heat for about 20 minutes and stir it every once in a while
  7. Keep adding new broth whenever you notice that everything has been absorbed
  8. Before you add the last bit of liquid, you can add some seasoning according to your preferences
  9. The risotto should now be creamy and ready to enjoy! If you prefer some extra creaminess, now it the time to add a little bit of cream cheese or Parmesan. 



> The ratio of risotto to vegetable/ chicken broth is usually 1:4 but depending on your personal preference for the texture, you can always adjust the amount of liquid you add

> We love to eat our Risotto with Mushrooms (champignons) or some stir-fried vegetables but a combination with salmon, roasted chicken breast or seafood works just as well