Ingredients

about 1.5 litres/2 1⁄2 pints Vegetable Stock
40 g/1 1⁄2oz butter 1 onion, finely chopped 350 g/12 oz risotto rice
5 tablespoons dry white wine 1 1⁄2tablespoons freshly grated Parmesan cheese, plus extra to serve
175 ml/6 fl oz single cream small bunch of rocket, chopped• salt and pepper

Instructions

1.Bring the stock to the boil. Meanw I e, met the butter in another saucepan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
2.Stir in the rice and cook, stirring until the grains are coated 1n butter. Sprinkle in the wine and cook until it has evaporated.
3.Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
4.This will take 18-20 minutes. Just before the rice is tender, stir in the Parmesan and cream, sprinkle with the rocket and season with salt and pepper to taste. Transfer to a warm serving dish and serve with extra Parmesan.

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