Beginner’s Risotto For Two

Ingredients

• 2 1/4 cups (560ml) Massel Vegetable Liquid Stock
• 1 tbsp extra virgin olive oil
• 1 small brown onion, finely chopped
• 150g (3/4 cup) arborio rice
• 1 garlic clove, crushed
• 20g unsalted butter, plus extra to serve
• 25g (1/3 cup) grated parmesan, plus extra to serve

Method

1. Bring stock and 1/2 cup water to the boil in a small saucepan over high heat. Reduce heat to low and continue to simmer.

2. Meanwhile, heat oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 3-5 minutes or until starting to soften. Add rice and garlic, and cook, stirring, for 1 minute or until fragrant and rice starts to toast.

3. Gradually stir in hot stock, about ¼ cup at a time, stirring until stock is completely absorbed after each addition (total cooking time should be around 20 minutes). Add butter and parmesan when adding final amount of stock, stirring to combine. Season with pepper.

4. Serve risotto immediately topped with extra parmesan and extra butter.