French onion risotto
Calorie controlled cooking spray
3 large, finely sliced
1 clove(s), finely chopped
Arborio rice, dry
Vegetable stock cube(s)
1½ cube(s), to make 1.2 litres hot stock
Vegetarian Parmesan Style Hard Cheese
2 tablespoons, grated
1 tablespoons, chopped, plus extra to serve
- Mist a large pan with cooking spray and cook the onions over a medium heat for 5 minutes, then cover the pan with the lid and cook for another 20-25 minutes, stirring occasionally, until caramelised. Add the garlic and cook for another minute.
- Remove half of the onions from the pan and set aside. Add the rice to the pan with the remaining onions and cook, stirring, for 2 minutes. Dissolve 1 1⁄2 vegetable stock cubes in 1.2 litres hot water.
- Add a ladle of the stock to the pan and stir occasionally until the rice has absorbed almost all of the stock. Repeat until all the stock has been used and the rice is just tender – this will take about 20 minutes (see Cook’s tip).
- Stir in most of the cheese, the chopped parsley and the reserved onions, then season to taste. Scatter over the extra parsley, the remaining cheese and some freshly ground black pepper, then serve.