Risotto

Ingredients

Ingredient	Quantity	Preparation
Vegetables of choice	250g
White onions		Chopped
Vegetable stock	600ml
Lemon juice	1 lemon
Risotto rice	200g
Olive oil
Black pepper

Other info

Timing: 30min

Produces: 2 servings

Used in: Arancini

Variations

For vegetables, one combination could be asparagus and peas. You can also stir in fresh basil (2tbsp) along with the lemon juice.

Instructions

1. Add the onion to pan with some oil on a medium heat. Cook for 2–3 minutes. Fry the vegetables too if desired.
2. Add the risotto rice to the pan along with 100ml of the vegetable stock. (Add the vegetables too if you haven't already.) Cook for a few minutes until absorbed.
3. Repeat this process, adding some stock and waiting for it to be absorbed. Be sure to stir constantly. Stop when the risotto reaches the desired consistency.
4. Stir in the lemon juice, then season with pepper. Serve immediately.