Warren Nash's Sumptuous Summer Risotto
Serves: 2
Preparation: 30 minutes
Cooking Time: 35 minutes
Ingredients
- 150g risotto rice
- ½ onion
- 50ml white wine
- 1 chicken/vegetable stock cube
- 25g parmesan cheese
- 25g sun-dried tomatoes
- 25g butter
- Handful of fresh basil
Method
- Start by getting the onion and finely chopping it with a sharp knife. Heat some oil in a pan then fry the onion for 5 minutes.
- Add the rice, cooking for a further 1 minute until translucent. Pour in the white wine and stir for a further minute until it’s all been absorbed by the rice.
- Crumble in the stock cube into the contents of the pan and stir until everything is combined. Leave to simmer gently with a lid on for 15 minutes. Chop the sun-dried tomatoes in the meantime.
- After 15 minutes, remove the rice from the heat and stir in the butter, parmesan and sun-dried tomatoes until the butter and parmesan has melted into the rice.
- Season if necessary then serve with a garnishing of fresh basil.
