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|1 Ltr||Vegetable stock|
|2 tbsp||Olive oil|
|1 cup||Arborio rice|
|2 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|2 to serve||Parmesan cheese|
- Heat stock in a small saucepan. Heat oil in a large heavy-based pan, add the finely diced onion and cook over a medium heat for 5 to 10 minutes until softened but not yet coloured.
- Add arborio rice to the pan and stir for 2 minutes to toast but not brown. Add a cup of hot stock to the pan and stir over a medium heat until the stock is absorbed.
- Repeat, adding stock until it is all absorbed and the rice is tender to the bite or al dente (this takes 15 to 20 minutes). Add the sweetcorn kernels with the last cupful of stock.
- Stir in chopped parsley and season with salt and pepper to taste. Serve topped with grated parmesan cheese.
Tip: Arborio rice is a special kind of short-grain rice specifically used for making traditional Italian risotto. Arborio rice has the ability to absorb liquid (stock) while letting out starch and still retaining its shape, which makes for the perfect creamy risotto consistency
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