• 31/2 cups of stock + 3 cups of water
  • 4 Tbsp unsalted butter
  • 1 med white onion, diced
  • 2 cups aborio rice
  • 1 cup wine
  • 1 cup grated parmesan

Melt butter over med heat. Once foaming subsides add onion and 1/2 tp salt. Cook for 9 mins until onion is transparent. Add rice stirring constantly until kernal edges are transparent. Add wine until absorbed. Add 3 cups of warm stock, simmer for 12 mins until liquid has absorbed. Add 1/2 cup at a time of stock (every 3-4 mins) until rice is cooked.

Roast pumpkin and toss through risotto with peas. Stir through parmesan.

As an alternative stir through mint, asparagus and lemon rind with parmesan.

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One Comment

  1. avatar tammy
    Posted June 23, 2010 at 6:56 PM | Permalink

    hey- this site looks really cool now. Soon you’ll have to add a baby food section. Rich has been complaining about the meals I’ve been cooking so I thought I had better have a look at your site again and make him some treats. Hope you are well

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