Risotto
INGREDIENTS:
- 3 Tablespoons Cooking Oil
- 1 Small Onion (finely sliced)
- 1 Teacup Rice
- 470ml Hot Soup Stock
- 1 Tablespoon Grated Cheese
- Small Clove Garlic
- 1 Teaspoon Salt
- 1 Small Cup Chopped Cooked Kidney, Chicken or Sausage
METHOD:
Heat oil in pan. Fry onion until pale brown. Stir in uncooked rice and fry until it begins to turn yellow, stirring constantly. Add salt, garlic and stock. Cook for 20 minutes, by which time all stock should be absorbed. Stir in chopped meat and heat through. Serve with grated cheese over the top.
To pressure cook, allow 8 minutes after bringing to pressure.
Rice substitutes may be used successfully. No soaking is required if a pressure cooker is used. Otherwise soak for 1 1/2 hours before cooking.
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