- 1 tbsp butter
- 1 tsp olive oil
- 1/2 white onion, chopped
- 175g risotto rice
- 65ml white wine
- 1/2 tsp turmeric
- 600ml chicken stock
- 25g parmesan
Melt the butter and oil together in a large saucepan. Gently fry the onion until soft and then tip in the rice.
Stir to coat and cook for a few more minutes. Add the wine and simmer – stirring always – until absorbed, then stir in the turmeric.
Using a ladle, pour in a ladle of the stock and simmer stirring until absorbed. Once absorbed, add another ladle and continue until all the stock has been added (should take around 15 to 20 minutes).
Remove from the heat and stir in the parmesan. Serve with salad leaves or rocket.