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Ingredients
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75g(3 oz) butter or margarine
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1 small onion, finely chopped
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450g(1 lb) Arborio rice
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150ml dry white wine
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750ml(2 pints) boiling vegetable stock
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2.5ml(1 tbsp) saffron powder or large pinch of saffron strands
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75g(3 oz)freshly grated Parmesan cheese
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salt and pepper
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Preparation:
1. Put half the butter and the onion in a large bowl. Cover and cook on high for 4 minutes or until the onion is softened.
2. Add the rice wine, stock and saffron, re-cover and cook on high 15 minutes or until the rice is tender and the water absorbed.
3. Stir in the remaining butter and half of the cheese, then season generously with pepper and a little salt. Serve immediately, with the remaining Parmesan handed rounded separately and accompanied by a mixed salad.
Prep Time: 30 minutes
No of Serves: 3 Members
