Prosecco Risotto

Categories: Pasta, Vegetarian

Serves: 4 Preparation time: 10 Cooking time: 30



  • 400g Aborio or Carnaroli Rice
  • 4 tbsp Filippo Berio extra virgin Olive Oil
  • 1 large onion, peeled and finely diced
  • 120ml Prosecco
  • 2 litres vegetable stock
  • 1 tbsp fresh thyme
  • Juice/ zest of 1 Lemon
  • 50g butter
  • 50g Parmesan


  1. Add the onion to a wide, deep-sided frying pan. Add the olive oil and onion and cook for 10 minutes or until the onion is soft but not coloured.
  2. Stir in the risotto rice and cook for 2 minutes until the rice is coated with the oil and then add the Prosecco and thyme.
  3. Cook until the Prosecco has completely evaporated and then add a ladle of hot stock. Stir continuously until the stock has evaporated, then add another ladle of stock to the pan. Repeat this for about 15 minutes or until the rice is al dente.
  4. Stir in the butter, Parmesan, and the lemon juice and zest. Season with salt and black pepper and serve with Parmesan crisps and a drizzle of Filippo Berio Extra Virgin Olive Oil.

Cooks tips

Parmesan Crisps:

Pre-heat the grill and line a baking tray with baking paper.

Grate a thin layer of Parmesan into a round metal ring or draw circles on the baking paper.

Place the baking tray under the grill for 3-5 minutes until the cheese has melted and the crisp turns a light golden brown.

Remove carefully with a palette knife and place onto a cooling rack to cool completely.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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