Ingredients
Method
- 1/2 White Onion
- 5 Garlic Cloves
- 1 Tbs Olive Oil
- 1 Tbsp Salted Butter
- 900ml Chicken Stock
- 1 Tsp Ground Black Pepper
- 200g Arborio Rice
- 100g Parmesan Cheese
Method
- Finley chop the onions, mince the garlic and grate the Parmesan cheese.
- Heat the chicken stock in a large pan over a medium heat and grab a ladle.
- Using a large frying pan (or even a wok) over a medium heat, add butter and olive oil.
- Add the onions, cook until soft and add the garlic. Saute for 1 minute.
- Add the rice and coat in the onions, garlic and butter.
- Add a ladle of the stock and stir until fully absorbed. Continue to repeat this until all stock has been added to the pan. This will take about 20 minutes.
- Now add the Parmesan cheese and ground black pepper until the cheese has melted.
- Serve with pan fried duck, steak or add a vegetable of choice!
V - Can be Vegetarian, substitute chicken stock with vegetable.
VG - Can be Vegan, substitute chicken stock with vegetable / butter & Parmesan cheese with vegan alternatives.
60 Minutes
VG - Can be Vegan, substitute chicken stock with vegetable / butter & Parmesan cheese with vegan alternatives.
60 Minutes