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Risotto Bianco Veg HT MC Italian 40mins Serves 4 Hot Vegetarian Grains Alcohol Main Course Gluten Wheat free Eggless Italy Europe
Ingredients 50g/2oz Butter 1 Onion, chopped 350g/9oz Risotto Rice 150ml/5 fl.oz. Dry white wine (check manufacture) 900ml/1½ pints hot Fresh Stock Salt and Pepper 4 tbsp finely grated Parmesan Cheese
Instructions
1. Melt two-thirds of the butter in a saucepan. Fry the onion over medium heat for about 5 minutes, until it is golden, but not brown. Add the rice and stir over the heat for a further 2- 3 minutes.
2. Pour in the wine and cook until it has been absorbed, then add one-third of the hot stock. Cook until the stock has been absorbed, stirring often, then add another one-third of the stock. Continue until all the liquid has been absorbed and the rice is tender - about 15-20 minutes.
3. Season with salt and pepper and fork in the remaining butter and Parmesan cheese. Serve the rice in a warmed serving dish, with extra Parmesan cheese.
Serving Suggestions :
More Vegetarian Recipes | What's in Season | Growing Vegetables
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