250-300g risotto rice
1 onion
2 vegetable stock cube (1pint Hot Water)
oil
25g butter
250g vegetables chopped small fresh or frozen
50g Grand Padano or Parmesan
salt and pepper
Risotto
Ingredients
250-300g risotto rice
1 onion
2 vegetable stock cube (1pint Hot Water)
oil
25g butter
250g vegetables chopped small fresh or frozen
50g Grand Padano or Parmesan
salt and pepper
Method
heat the oil in a deep pan
chop the onion finely and add to the frying pan
Fry until onion soft (5 mins) medium heat
Add rice and butter and cook for 1 min stirring constantly
Make up the vegetable stock with boiling water as instructions on the packet
pour 1/4 of liquid in and stir
Add the vegetables and season with salt and pepper to taste
Add the rest of the stock gradually
Ensure the rice is cooked but with a tiny crunch
Add the grated cheese
Serve
