NZ Woman's Weekly

Super-easy risotto

2 tbsp olive oil
1 onion, peeled and chopped
1 1/2 cups arborio rice
1 litre chicken stock, hot
300g frozen vegetables (any mix you like)
25g butter
1/3 cup grated parmesan cheese
Lemon juice, to taste
1/2 cup rocket leaves (optional)
Salt and freshly ground black pepper

1. Heat the oil in a large, heavy-based pan or casserole dish. Add the onion and cook for 5 minutes until soft and translucent. Add rice, coat in oil, and cook for 2 minutes.

2. Add the stock, a ladleful at a time. Keep stirring until most of the stock has been absorbed before adding the next ladleful.

3. Add the frozen vegetables with the last ladle of stock and heat for a couple of minutes. Stir in butter, parmesan, lemon juice and rocket. Season and serve.

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