I still remember the first time I made risotto. It was a rainy evening, I had just moved into my own apartment, and I wanted to cook something that felt comforting yet elegant. Flipping through one of Jamie Oliver’s cookbooks that my aunt gifted me, I stumbled upon his basic risotto recipe. I’d heard people say that risotto is fussy and difficult, but Jamie’s version felt approachable. That night, standing in my tiny kitchen, I stirred, ladled, and hoped for the best. By the time the rice turned creamy and the kitchen was filled with the warm scent of stock and butter, I knew I’d found a recipe I’d return to again and again.
Jamie Oliver’s basic risotto is one of those dishes that proves how a few humble ingredients can create something absolutely magical. It’s the kind of recipe that welcomes you to the stove and keeps you there, nurturing the rice as it slowly transforms into a rich, silky dish. Over time, I’ve made it for weeknight dinners, fancy date nights, and even for friends who swore they didn’t like rice.
This recipe is my go-to comfort food. It’s simple enough for beginners but versatile enough for experimentation. Whether you’re new to risotto or just want a reliable version that doesn’t disappoint, Jamie’s take on it is perfect.
In this post, I’ll walk you through everything you need to know about making Jamie Oliver’s basic risotto. From ingredients to detailed steps, personal tips, tasty pairings, and easy variations, I’ve got it all covered. I’ll also share how to store leftovers, their nutritional value, and answer a few common questions I’ve been asked along the way.
What is Jamie Oliver’s basic risotto?
Jamie Oliver’s basic risotto is a creamy Italian rice dish made with Arborio rice slowly cooked by gradually adding hot stock while stirring. The result is a soft, rich, and velvety texture that’s full of flavor. His version starts with a classic soffritto of onion and celery, then layers in white wine, stock, butter, and Parmesan cheese. It’s a blank canvas that you can enjoy on its own or build upon with your favorite vegetables, seafood, or meats.
Why you should try this recipe?
There are so many reasons why I think everyone should try this risotto at least once. First, it’s incredibly soothing to make. The rhythm of stirring and the rich aromas are therapeutic. Second, the flavor is pure and comforting without being overly heavy. It feels indulgent, yet it’s made with pantry basics. Third, it’s endlessly adaptable. Once you master the base, you can throw in mushrooms, peas, asparagus, or whatever’s in season. I’ve even made a lemony version for summer that was bright and refreshing.
Most importantly, this recipe always turns out well. It’s forgiving, flexible, and incredibly satisfying. Whether I’m feeding just myself or a group of guests, it never fails to impress.
Ingredients needed to make Jamie Oliver’s basic risotto
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1 liter vegetable or chicken stock (keep it warm)
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1 tablespoon olive oil
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1 small onion, finely chopped
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1 stick of celery, finely chopped
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300g Arborio rice (about 1.5 cups)
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125ml dry white wine (about ½ cup)
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40g butter (about 3 tablespoons)
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50g Parmesan cheese, freshly grated (about ½ cup)
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Salt and pepper to taste
Instruction to make Jamie Oliver’s basic risotto
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Prepare your stock
Pour the stock into a saucepan and keep it warm over low heat. This is key because cold stock will slow down the cooking process and affect the risotto’s texture. -
Start your soffritto
In a large pan, heat the olive oil over medium heat. Add the chopped onion and celery. Cook gently for about 8 to 10 minutes until softened but not browned. Stir occasionally to prevent sticking. -
Add the rice
Tip in the Arborio rice and stir it around in the oil and vegetables for 1 to 2 minutes until the grains look slightly translucent around the edges. This step helps seal the starch in. -
Pour in the wine
Add the white wine and stir continuously until the liquid is mostly absorbed. This adds a beautiful depth of flavor and acidity to the dish. -
Add the stock gradually
Start adding the warm stock, one ladle at a time. Stir gently and constantly, allowing each ladleful to be absorbed before adding the next. This process takes about 18 to 20 minutes. Be patient. The slow addition of stock and constant stirring help create that signature creamy consistency. -
Check for doneness
Taste the rice. It should be soft with a slight bite in the center, not mushy. If needed, add a little more stock and continue cooking for a few more minutes. -
Finish with butter and Parmesan
Remove the pan from heat and stir in the butter and grated Parmesan. This final touch makes the risotto luxuriously creamy. Season with salt and pepper to taste. Cover and let it sit for 1 to 2 minutes before serving.
Jamie Oliver's basic risotto
Ingredients
- 1 liter vegetable or chicken stock keep it warm
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 stick of celery finely chopped
- 300 g Arborio rice about 1.5 cups
- 125 ml dry white wine about ½ cup
- 40 g butter about 3 tablespoons
- 50 g Parmesan cheese freshly grated (about ½ cup)
- Salt and pepper to taste
Instructions
Prepare your stock
- Pour the stock into a saucepan and keep it warm over low heat. This is key because cold stock will slow down the cooking process and affect the risotto’s texture.
Start your soffritto
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and celery. Cook gently for about 8 to 10 minutes until softened but not browned. Stir occasionally to prevent sticking.
Add the rice
- Tip in the Arborio rice and stir it around in the oil and vegetables for 1 to 2 minutes until the grains look slightly translucent around the edges. This step helps seal the starch in.
Pour in the wine
- Add the white wine and stir continuously until the liquid is mostly absorbed. This adds a beautiful depth of flavor and acidity to the dish.
Add the stock gradually
- Start adding the warm stock, one ladle at a time. Stir gently and constantly, allowing each ladleful to be absorbed before adding the next. This process takes about 18 to 20 minutes. Be patient. The slow addition of stock and constant stirring help create that signature creamy consistency.
Check for doneness
- Taste the rice. It should be soft with a slight bite in the center, not mushy. If needed, add a little more stock and continue cooking for a few more minutes.
Finish with butter and Parmesan
- Remove the pan from heat and stir in the butter and grated Parmesan. This final touch makes the risotto luxuriously creamy. Season with salt and pepper to taste. Cover and let it sit for 1 to 2 minutes before serving.
Notes
- Warm your stock: Never add cold stock to hot rice. It shocks the rice and interrupts the cooking process.
- Stir patiently: The secret to creamy risotto is constant, gentle stirring. Don’t rush it.
- Use the right rice: Arborio or Carnaroli are musts. Regular rice won’t give you the same creamy texture.
- Let it rest: A minute or two of resting after adding butter and cheese helps everything come together smoothly.
- Taste as you go: Always check for salt, texture, and flavor near the end. A little tweak can make a big difference.
Nutritional value
Here’s an approximate nutritional breakdown per serving (based on 4 servings):- Calories: 370
- Protein: 10g
- Fat: 13g
- Carbohydrates: 50g
- Fiber: 2g
- Sodium: 500mg
- Calcium: 120mg
What goes well with Jamie Oliver’s basic risotto
I often pair this risotto with roasted vegetables or a crisp green salad dressed with lemon and olive oil. A piece of garlic bread or grilled asparagus works beautifully too. If I’m feeling fancy, I’ll serve it with pan-seared scallops or grilled chicken. A glass of chilled white wine, like Pinot Grigio, brings everything together perfectly.
My tips to make the best Jamie Oliver’s basic risotto
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Warm your stock: Never add cold stock to hot rice. It shocks the rice and interrupts the cooking process.
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Stir patiently: The secret to creamy risotto is constant, gentle stirring. Don’t rush it.
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Use the right rice: Arborio or Carnaroli are musts. Regular rice won’t give you the same creamy texture.
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Let it rest: A minute or two of resting after adding butter and cheese helps everything come together smoothly.
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Taste as you go: Always check for salt, texture, and flavor near the end. A little tweak can make a big difference.
Easy variations of Jamie Oliver’s basic risotto
Once you’ve nailed the basic version, you can get creative. Here are some of my favorite variations:
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Mushroom Risotto: Add sautéed mushrooms and finish with a drizzle of truffle oil.
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Lemon and Pea Risotto: Add fresh peas and a squeeze of lemon juice for a springtime twist.
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Tomato and Basil Risotto: Stir in chopped cherry tomatoes and torn basil for a summery feel.
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Spinach and Ricotta Risotto: Add fresh spinach and a spoonful of ricotta for creaminess.
Best way to store Jamie Oliver’s basic risotto
I store leftover risotto in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of stock or water in a pan and warm it over low heat while stirring. It won’t be exactly like fresh risotto, but it still tastes delicious. I’ve even used leftovers to make risotto cakes by forming small patties and pan-frying them until golden.
Nutritional value
Here’s an approximate nutritional breakdown per serving (based on 4 servings):
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Calories: 370
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Protein: 10g
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Fat: 13g
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Carbohydrates: 50g
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Fiber: 2g
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Sodium: 500mg
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Calcium: 120mg
These values can vary based on the stock and cheese used, but this gives a general idea.
FAQs
Can I make this risotto without wine?
Yes, you can substitute wine with a splash of lemon juice or simply use more stock. It’ll still taste great.
Is risotto gluten-free?
Yes, Arborio rice is naturally gluten-free. Just make sure your stock and any added ingredients are also gluten-free.
Can I freeze risotto?
Technically yes, but I don’t recommend it. The texture changes and becomes a bit grainy once defrosted. Fresh or refrigerated risotto is best.
What if I don’t have Parmesan?
You can use another hard cheese like Grana Padano or Pecorino Romano. Even a good sharp cheddar works in a pinch.
Conclusion
Looking back, Jamie Oliver’s basic risotto recipe was more than just a meal for me. It was a moment of confidence in the kitchen, a turning point where I realized that good food didn’t need to be complicated. All it needed was care, patience, and quality ingredients. Over the years, I’ve made this risotto countless times. Sometimes it’s the center of a cozy dinner. Other times, it plays a quiet supporting role to a bigger meal. But it always delivers comfort in every spoonful.
One of the things I love most about this recipe is how it evolves. You start with a simple base, and with each batch, you learn to trust your instincts a bit more. A little more cheese here, a touch more stock there. You begin to understand what creamy should feel like, how timing matters, and how risotto rewards you for slowing down.
If you’re someone who thinks risotto is too hard or fussy, I hope this post has changed your mind. With Jamie’s guidance and a bit of patience, anyone can master this dish. It’s one of those recipes that grows with you. Whether you’re cooking for yourself, your partner, or a room full of friends, it never fails to impress. Plus, once you’ve got the basic version down, the flavor possibilities are endless.
So go ahead, give it a try. Pour yourself a glass of wine, put on some music, and stir your way into a dish that’s as much about the process as it is about the final bite. I promise, it’s worth every minute.
