Just a teaspoon turmeric lends this side dish risotto a lot of flavour and colour.
2 people made this
330g arborio rice
1 small onion, minced
250ml dry white wine
1L vegetable stock
50g freshly grated Parmesan cheese
1 level teaspoon ground turmeric
salt and pepper
Method Prep:2min › Cook:20min › Ready in:22min
Melt half of the butter in a saucepan and fry the onion till translucent. Add rice and stir till is becomes glassy and has a nutty smell.
Add wine and cook, stirring, till it has evaporated.
Gradually add the hot stock, about half a cup at a time, once the previously added stock has been absorbed. Stir constantly so it does not burn, till the rice is soft and creamy, about 15 minutes. About halfway, add salt, pepper and turmeric.
Sir in Parmesan cheese and the remaining butter and serve at once.
Stir fry some veg of your choice and serve on top of risotto.