- In a pot, heat the Stock Shop Co vegetable stock.
- In a separate large pot, heat the butter and sauté onion, rice and garlic until soft with no colour. Add the wine and let evaporate.
- Slowly add stock 1 cup at a time into rice and stir through until absorbed. Repeat process until all stock is used.
- Cook out until rice has a very slight bite. Add grated parmesan and stir in.
Note: This recipe can be served as a side to share or individual dishes.