Total Preparing Time: 40 mins, Serve: 4
Nutritional Info: Calories: 584, Fat: 15g, Protein: 21g, Carbs: 75g
Cuisine: Italian
Ingredients:
- litres/2 pints’ chicken stock
- 2 tablespoon margarine
- 1 tablespoon olive oil
- 1 onion, finely cleaved
- 350g Arborio risotto rice
- 125ml Feno sherry or dry white wine
- ½ teaspoon saffron
- 50g grated parmesan, or vegan elective
- 1 egg yolk
- Rocket salad, to serve (discretionary)
Method
Step 1
Heat the stock in a skillet over low heat – have a spoon ready to rock and roll. Melt the spread and olive oil in a high-sided, non-stick fry pan. Add the onion and a colossal bit of salt, then cook, blending, for 5 mins until mellowed and soften anyway.
Step 2
Put the rice and coat in the oil and margarine, boiling for several minutes until toast. Pour in the wine and cook, blending, until it is absorbed. Add the saffron to a spoon without a moment’s delay.
Step 3
Add more stock as it’s absorbed. After 25-30 mins, all the stores ought to be absorbed, and the rice should be rich despite everything to some degree firm. Add the Parmesan and blend until mellowed. Turn off the stove; mix in the egg yolk.
Last Step
Season and present with a peppery rocket salad if you like and serve.