1/2 white onion
1/4 leek
1 knob of butter
1/2 cup of arborio rice
30grams Parmesan cheese
1 litre of homemade chicken stock
1 handful of peas
1 small clove of garlic
This recipe made quite a large portion enough for sienna's tea and ours as a side dish.
Sauté the onions, leek and garlic in the butter until the onions have softened. Add the rice and continue to stir on a high heat until the rice looks opaque (about 3-5 mins). Add one ladle of the stock to the rice, make sure you continuously stir it. Wait until the liquid has been absorbed into the rice and then add a further ladle of stock.
Repeat this step several times over each time make sure the liquid is absorbed before adding the next ladle.
Keep testing the rice until it no longer tastes crunchy to the bite and the rice is soft and the texture is silky. When you think the rice is almost done add all of the cheese and peas and continue to stir with one last ladle of stock until the risotto is smooth.
Mine did take about half hour to cook so not a great dish if you are time poor or don't have someone to watch the baby.
I served with fish and boiled veg. Her daddy loved this just as much as she did!
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