- 2tbsp olive oil
- 1 onion, finely chopped
- 1 litre hot reduced-salt vegetable stock
- 2 good pinches saffron strands
- 250g risotto rice, such as arborio or carnaroli
- 100ml dry white wine
- 1–2 fresh lemon thyme sprigs, leaves picked, plus extra to garnish
- Zest and juice ½ lemon
- 2tbsp extra-light soft cheese
- 30g parmesan, very finely grated
- In a large non-stick frying pan, heat the oil over a medium heat, then add the onion and fry for 8–10 min until soft.
- Meanwhile, bring the stock to a gentle simmer in a large pan. Transfer 3tbsp to a small bowl, add the saffron and set aside.
- Add the rice to the frying pan and stir for 5 min or until translucent, then pour in the wine. When the wine is completely absorbed, stir through the saffron-infused stock.
- Start adding the hot stock to the rice mixture, a ladleful at a time, stirring between each addition and making sure that most of the stock is absorbed by the rice before adding the next ladleful. While adding the stock, continue to stir and scrape the bottom of the pan, mixing well to allow the rice to release its starch and create a thick, creamy risotto. The risotto is ready when the rice is soft but still slightly al dente (this should take 20–25 min).
- Remove the risotto from the heat and stir through the lemon thyme, lemon zest and juice, soft cheese and parmesan. Taste, then season with black pepper. Divide among 4 bowls and serve scattered with the extra thyme.
How it compares to a classic risotto recipe:
Classic risotto milanese recipe per serving: 539kcal, 12.9g protein, 22.1g fat, 11.7g saturates, 67.8g carbs, 3.1g sugar, 1.3g fibre, 4.2g salt, 250mg calcium, 1.mg iron
See below for HFG’s risotto milanese per serving