1L vegetable stock
1 large onion, chopped
2 cloves garlic, crushed
2 cups arborio or short-grain rice
2 x 400g cans chopped tomatoes
1/2 cup grated Cheddar
1/2 cup chopped fresh herbs (oregano, basil, parsley and chives)
Salt and freshly ground black pepper, to season
Extra grated Cheddar or Parmesan, to serve
1. Heat the stock in a saucepan and bring to the boil. Reduce the heat and keep at a low simmer.
2. Melt the butter in a saucepan. Add the onion and garlic and cook over medium heat for 1-2 minutes, or until soft. Add the rice and stir for 1 minute, or until well coated.
3. Add 1/2 cup stock, stirring constantly, and cook over medium heat until all the stock is absorbed. Continue adding the stock, 1/2 cup at a time, stirring constantly over low heat for 20-25 minutes, allowing the stock to be completely absorbed after each addition.
4. When all the stock has been absorbed and the rice is almost cooked, stir in the tomatoes. Cook for a further 2-3 minutes, or until the rice is tender and creamy in texture. Stir in the cheese and herbs and season with salt and freshly ground black pepper. Serve immediately with grated Parmesan or extra Cheddar, if desired.
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