Prep Time:5Minutes / Cook Time:15-20Minutes /  for :7People


  • 2.5 liters vegetable broth

  • 3 tbsps olive oil

  • 2 tbsps onion (very finely chopped)

  • 1 dl white wine

  • 300 g risotto rice (Arborio Carnaroli, Vialone Nano)

  • 50-75 g nutritional yeast


  1. Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.

  2. Heat a broad, sturdy pot heated over medium-high heat.

  3. Add the olive oil and the chopped onion.

  4. Cook and stir the onion until it becomes translucent, then add the rice. Stir quickly and thoroughly until the grains are coated well.

  5. Add the white wine and stir well. Cook until the wine is nearly evaporated.Add about 2 dl of the broth and cook the rice, stirring quickly to prevent any rice from sticking to the bottom of the pan. Make sure to wipe the sides and bottom of the pot clean as you stir. Avoid stirring too much as this will break the rice grains.

  6. When nearly all of the liquid is gone, add another 2 dl of broth to the rice, and continue as before.

  7. Maintain heat at a lively pace. Begin to taste the rice after 10 minutes of cooking and adjust seasoning and olive oil.

  8. The rice is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.

  9. When the rice is nearly complete, remove it from the heat and add the nutritional yeast. Stir constantly to incorporate the yeast into the rice.

  10. Add any other prepared ingredient at this point and adjust the seasoning with salt and grated nutmeg.


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Ximena Vazquez
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