rice

Makes 2 portions. 1/4 onion 1/3 carrot 1 glass wine 8 handfuls rice 1 litre veg stock 1 knob butter Parmesan (lots) Finely chop onion and carrot (no garlic!). Heat oil in pan and cook until soft. Add rice and cook until seethrough-ish. Add wine, cook until it’s all absorbed. Add stock 1 spoon at a tine, constantly stirring. Add veg (mushrooms, asparagus etc....