Pammy's Kitchen

INGREDIENTS
– 2 cups Arborio rice
– 6 cups warm vegetable broth
– 1 medium onion, grated or chopped
– Half cup dry white wine
– 200g freshly grated parmesan
– Half cup sun dried tomatoes, roughly chopped
– Handful of fresh arugula
– Good quality olive oil
– Fresh thyme sprigs
– Salt to taste

INSTRUCTIONS
1. Warm vegetable broth over low heat with thyme sprigs. Keep warm throughout cooking.
2. Coat a large pan with olive oil. Sauté grated onion until soft.
3. Add Arborio rice and stir until lightly toasted.
4. Add white wine and stir until evaporated.
5. Add warm broth one ladle at a time, stirring constantly. Only add the next ladle once absorbed.
6. Continue for 18 to 20 minutes until rice is al dente.
7. Stir in parmesan and continue adding broth until creamy.
8. Fold in sun dried tomatoes and arugula.
9. Serve immediately.

TIPS
Never use cold broth, it shocks the rice.
Always use freshly grated cheese for best results.
Serve immediately, risotto waits for no one 🙂