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“This is a simple but very tasty risotto found in a 20 year old Oxo cook book. I've made it many, many times. It's a vegetarian recipe that can be 'meated-up' by adding some cooked chopped bacon on top at the end. (At the same time as the pine nuts). The original recipe used an Oxo product which they no longer make - an Italian herbs and spices cube - but I just substitute some Italian herbs (e.g 1 tsp each of dried oregano, basil, thyme, rosemary - but you may have your own combination)”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and slice the onion thinly. Slice the courgette thickly.
  2. Put the pine kernels in a small, dry non-stick pan and cook over a high heat until golden. Set the kernels aside.
  3. Heat the oil in a saucepan., add the onion and cook over a medium heat until soft and golden.
  4. Crumble the vegetable cube into 450ml of boiling water. Add the Ialian herbs and spices and stir in the white wine.
  5. Add the rice to the onion and cook, stirring, for 2-3 minutes. Stir in about a quarter of the hot stock and allow the stock to simmer until it has been absorbed by the rice.
  6. Pour another quarter of the stock into the pan and simmer again until it has been absorbed. Add the rest of the stock, place the courgettes on top of the rice and then cover and simmer for 20 minutes until the rice is tender.
  7. Stir the courgette into the rice with the Parmesan cheese. Season if necessary and serve the risotto with the pine kernels served on top.

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