Always check the labels of the products you use.
Method
- 1
Mix. Bring broth to a simmer in a mid-sized saucepan; keep warm over medium-low heat till ready to use. Heat 2 Tbsp while that is happening. Oil in a big saucepan over mid-sized. Add onion and cook, mixing often, till golden and very soft, 8–10 minutes. Tip in garlic and cook, mixing, till softened, around 1 minute. Add tomato paste and cook, mixing often, till it darkens a little and begins to stick to pan, around 2 minutes. Tip in tomatoes and nutmeg, if using, and cook, mixing now and then, till some of the tomatoes start to burst, around 2 minutes. Mix in rice; add salt till it tastes right, and reduce heat to medium-low. Cook, mixing, till some grains are translucent, around 3 minutes. Ladle in broth and simmer (2 cups), mixing often, till completely absorbed, 8–10 minutes. Ladle in another broth and (2 cups) carry on cooking, mixing often, till rice is cooked through plus most of the broth is absorbed, 12–15 minutes. Tip in butter, Parmesan (2 oz), and leftover 1 cup broth and cook, mixing the whole time, till risotto is very creamy looking, around 4 minutes. Taste plus season using extra salt if needed. Share risotto between bowls. Top using shaved Parmesan plus lots of pepper plus drizzle using extra oil.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
- Low sugars: 1.9 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 416 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 482 kcal |
| Protein | 16.1 g |
| Carbohydrate | 56 g |
| of which sugars | 8.1 g |
| of which free sugars | 0 g |
| Fat | 21.2 g |
| of which saturates | 7.8 g |
| Fibre | 2 g |
| Salt | 1.74 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
