Risotto Recipe

1. Finely chop the onion.
2. Heat some oil in a pan then fry the onion for 5 minutes.
3. Then add the risotto rice, cooking for a further 1 minute whilst stirring continuously.
4. Pour in the white wine and stir for another minute until it's all absorbed by the rice.
5. Crumble in the stock cube and top the pan up with boiling water until the rice is just covered.
6. Give everything a stir then leave to simmer gently for 15 minutes. Keep topping the pan up with water so the rice is just covered.
7. Meanwhile, chop the sun-dried tomatoes into small pieces then set aside.
8. After 15 minutes, allow any excess water to absorb then remove the pan from the heat. Stir in the butter, parmesan and sun-dried tomatoes until the butter and parmesan have melted into the rice.
9. Season if necessary then serve garnished with fresh basil.

Feeling inspired? Try my Spanish Rice Recipe for another refreshing rice dish.