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.

NZWW Feb-2-2015-cover

Subscribe to the magazine

Coronation Street's Anne Kirkbride passes away

The Weekly pays tribute to Coronation Street's Anne Kirkbride.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.