Risotto

Ingredients

200g long grain rice/Arborio (risotto rice)/brown rice 1 large onion 25g butter/ margarine or 1 tbs olive oil 600ml water 1 chicken/vegetable stock cube 1 bay leaf 1 level teaspoon dried oregano

Method

1. Peel and slice the onion. 2. Gently fry the onions in the fat. 3. Add rice, mix well to ensure grains are lightly coated in the fat. 4. Prepare stock by crumbling cube into 600mls boiling water. 5. Add stock and stir using a wooden spoon. 6. Bring to the boil and add bay leaf, oregano and seasoning. 7. Simmer gently with the lid on the pan until the rice is cooked. Stir occasionally to stop the mixture sticking to the pan. 8. Allow 15 minutes for white rice and 30 minutes for brown. 9. Add additional ingredients and cook for a further 5 minutes. Remove bay leaf before serving. Variations

Add any one or two of the following; 200g diced cooked chicken, 200g diced cooked ham, 200g flaked tuna fish, 75g cheddar or Edam cheese or 50g parmesan cheese, vegetables (50g of diced red or green pepper, sweetcorn kernels, sliced mushrooms).