Cheese, Egg, and Cream Based Recipes - Risotto with Cheese, Garlic and Parsley

Ingredients

• 45 ml/3 tbsp olive oil

• 3 garlic cloves, finely chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot chicken or vegetable stock

• 100 g/4 oz/1 cup chopped parsley

• 75 g/5 tbsp grated Parmesan cheese

• Salt and freshly ground black pepper

---

Method:

1. Heat the oil in a heavy-based saucepan. Add the garlic and fry (sauté) gently for 1 minute.

2. Stir in the rice and cook for 1 minute. Add 250 ml/1 cup of the stock and simmer until it has been absorbed.

3. Repeat the process until the rice is just tender and the risotto creamy.

4. Stir in the parsley, cheese and salt and pepper to taste. Serve hot.