Grape and Parmesan risotto
A tasty and easy-to-make rice and cheese dish topped with fruit
Grape and Parmesan risotto: you can drizzle olive oil over it.
- Serves: 6
- Cooking Time: 35 mins
- Course: Main Course
- Cuisine: Italian
- 1.2l chicken stock (you may not need all of this)
- 80g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 400g Arborio rice
- 1 glass white wine
- 30 mixed seedless grapes, cut in half
- Salt and freshly ground black pepper
- 100g Parmesan cheese, grated
- 2 bay leaves
1 Heat the stock to just below simmering point.
2 In a large saucepan melt the butter with the oil over a medium heat.
3 Add the onion and bay leaves and cook slowly with a lid on until the onions are tender (about 20 minutes).
4 Add the rice and stir until it is coated with butter.
5 Add the wine, stirring until it is absorbed.
6 Pour half the stock over the rice and bring to a gentle boil, making sure no rice is left around the edges. You only need to stir once or twice until the stock is absorbed.
7 Add the remainder of the stock ladle by ladle. (You may not need it all.)
8 When the rice is just tender but still a little runny, stir most of the grated Parmesan into the risotto, keeping a little back for garnish. Remove the bay leaves.
9 Spoon on to warm plates. Scatter the grapes on top.
10 Sprinkle with the remainder of the Parmesan, and away you go – although if
you have some fancy olive oil at home, at this stage you could drizzle a little over the top.