Italian Main course Rice Vegetarian

Risotto with ricotta and basil


  • 1.5 litres chicken or vegetable stock
  • salt and pepper
  • 175g ricotta cheese
  • 3 tbsp olive oil
  • 1 medium red onion, finely chopped
  • 300g risotto rice
  • 100g fresh basil leaves, finely shredded
  • 100g parmesan, grated


Heat the stock and check for seasoning.

Break up ricotta with a fork.

Heat oil in large pan and cook onion over low heat for about 10 mins until soft. Add rice and turn to coat with oil and onion. The rice should not colour but become translucent. Start to add the seasoned stock. Ladle by ladle, allowing each ladleful to be absorbed by the rice before adding the next. Continue cooking until the rice is al dente, usually about 20 mins.

Lightly fold in the basil, ricotta and parmesan. Check for seasoning and serve immediately.

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