Herb risotto Recipe
- 1 tbsp olive oil
- ½ onion, chopped
- 1 garlic clove, chopped
- 250g/9oz basmati rice
- 300ml/½ pint hot vegetable stock
- 50g/1¾oz margarine
- handful each fresh dill, parsley, chervil, chopped
- salt and freshly ground black pepper
- Heat the oil in a saucepan, add the onion and fry gently until softened.
- Add the garlic and cook for one minute, then add the rice and stir well to coat the grains.
- Add a ladleful of hot stock to the pan and stir well until almost all of the stock has been absorbed. Repeat with the rest of the stock until all the stock has been absorbed and the rice is tender.
- Stir in the margarine and herbs, reserving some for the garnish, and season well with salt and freshly ground black pepper.
- To serve, transfer the risotto to a bowl and garnish with the remaining herbs.
