Recipe - Rocket Risotto

50 g Unsalted butter; (2oz)
1 md Onion; finely chopped
275 g Arborio rice; (9oz)
1 One fourth l Vegetable stock; (2 1/4
pints)
75 g Grated parmesan cheese;
(3oz)
100 g Rocket; washed (3 1/2oz)

Melt half the butter over a moderate heat, in a large heavy stock pot. Add
the chopped onions and cook until soft and golden in colour. Add the rice,
stir well to coat in butter.

Increase the heat to moderately high. Add 250ml (8fl oz) of stock, or
enough to just cover the rice, stir constantly.

When all the stock has been absorbed add a little more. Continue this
procedure until all the stock has been added, and the rice is al dente.

Stir in the remaining butter, parmesan cheese and rocket, season and serve
immediately.

Converted by MC_Buster.

NOTES : A hearty snack meal, alternatively can be served as a main meal.

Converted by MM_Buster v2.0l.