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Ingredients
4 servings
Instructions
Step 1
Measure about 1 pint of water in a jug
Step 2
Chop all your ingredients ready for use
Step 3
In a wok, heat the oil, add the onions and garlic, fry for about 5 mins until soft.
Step 4
Add the rice and turn up the heat, keep stirring it. After a minute it will look slightly translucent.
Step 5
Add about ¼ of the water and crumble in 1 stock cube. Stir the risotto until the water is fully absorbed
Step 6
Add another ¼ of the water and another stock cube. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding the water and stock cubes, stirring constantly, allowing it to be absorbed before adding the next. Add additional water if needed until the rice is soft but with a slight bite.
Step 7
After about 10 mins of adding stock add your additional flavours, if using
Step 8
Remove from the heat and add the butter and cheese. Stir well.
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