Ingredients
- 2-3 handfuls arborio or other risotto rice
- Olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 2 sprigs thyme leaves
- up to 400 ml vegetable or ham stock
- 50g crumbled feta cheese
- 3-4 slices proscuitto cut into strips
Method
- Fry the onions, garlic and thyme in the oil over a low heat until the onion is soft.
- Add the rice and fry until some of the oil has been absorbed.
- Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Add the crumbled feta and stir well.
- Serve with the proscuitto strips arranged over the risotto.
Ingredients
- 2-3 handfuls arborio or other risotto rice
- Olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 2 sprigs thyme leaves
- up to 400 ml vegetable or ham stock
- 50g crumbled feta cheese
- 3-4 slices proscuitto cut into strips
Method
- Fry the onions, garlic and thyme in the oil over a low heat until the onion is soft.
- Add the rice and fry until some of the oil has been absorbed.
- Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Add the crumbled feta and stir well.
- Serve with the proscuitto strips arranged over the risotto.
