| Ingredients:
55g/2oz butter
1 onion, finely chopped
1 garlic clove, crushed
280g/10oz arborio or risotto rice
2 vegetable stock cubes, dissolved in 600ml boiling water
400g/14oz mixed fresh vegetables, such as asparagus, diced red pepper, baby corn, button mushroom slices, tiny broccoli spears, courgette, mangetout
salt and black pepper
2 tablespoons chopped fresh herbs, such as parsley or thyme
Method:
- Melt 25g/1oz butter in a large pan over a low heat
- Add the onion and garlic and cook for about 5 mins, stirring occasionally until soft but not brown.
- Add the rice and cook, stirring, for 2 mins.
- In another pan, keep the stock hot. Using a ladle, add about 150ml/¼ pt hot stock and simmer the rice gently, stirring frequently, until the liquid has been absorbed.
- Continue adding the stock in this way and cooking (about 10 mins) until the rice is almost tender.
- Stir in the vegetables and continue cooking gently for about 5 mins until the rice and vegetables are tender, virtually all the stock has been absorbed and the mixture is creamy.
- Season to taste and stir in the herbs and remaining butter before serving.
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