Saffron Risotto

Serves: 20

• 1 kg Stock Shop Co vegetable stock
• 4 tbsp butter
• 1 cup diced onion
• 1½ cups arborio rice
• 20 g crushed garlic
• ¼ cup white wine
• ¼ cup fresh parmesan cheese, grated

1. In a pot, heat the Stock Shop Co vegetable stock.
2. 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.
3. Slowly add stock 1 cup at a time into rice and stir through until absorbed. Repeat process until all stock is used.
4. Cook out until rice has a very slight bite. Add grated parmesan and stir in.

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Note: This recipe can be served as a side to share or individual dishes.