• 150 grams Risotto Rice
  • 1/2 Onion
  • 50 milliliters White Wine
  • 1 Chicken/Vegetable Stock cube
  • 25 grams Parmesan
  • 25 grams Sun-dried Tomatoes
  • 25 grams Butter
  • Handful of Fresh Basil


  1. Start by getting the onion and finely chopping it with a sharp knife.
  2. Heat some oil in a pan then fry the onion for 5 minutes. Then add the rice, cooking for a further 1 minute.
  3. Pour in the white wine and stir for a further minute until it's all been absorbed by the rice.
  4. Crumble in the stock cube then stir the contents of the pan until everything is combined. Leave to simmer gently with a lid on for 15 minutes.
  5. Chop the sun-dried tomatoes in the meantime.
  6. After 15 minutes, remove the rice from the heat and stir in the butter, parmesan and sun-dried tomatoes until the butter and parmesan have melted into the rice.
  7. Season if necessary then serve with a garnishing of fresh basil.