- 25 g Butter
- 1 tbsp Olive
- 4 Spring Onions
- 2 Cloves of Garlic
- 300 g Risotto Rice
- 200 ml White Wine
- 750 ml Stock
- 25 g Parmesan
- Bring the stock to a simmer. Heat a large wide pan and add half the butter and oil. Add the spring onions, leeks and garlic and cook for 5 minutes until softened.
- Add the rice and stir to coat the rice then tip in the wine and bubble until reduced. Add the stock a little at a time, stirring until the rice is tender with a little bite and oozy (Can add more or less stock depending on how the rice is).
- Stir in the parmesan and the rest of the butter and season. Serve hot and season.
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