Prep time 5 minutes
Cook time 20 minutes
1 Tbsp Pukara olive oil
50g Ashgrove butter2 garlic cloves, finely diced
1 onion, finely diced
1 1/2 cup arborio risotto rice
Juice of 1 lemon
1 1/2 cup chicken stock
Pinch of Tasman sea salt
1/2 cup parmesan cheese, grated (plus extra to serve)
Step 1 In a pot over medium heat, add olive oil, 25g butter, garlic and onion. sauté for 2-3 minutes. Add in rice and continue to sauté for 1-2 minutes before adding lemon juice for another 1 or so. Add chicken stock and a pinch of salt, simmer for approximately 15 minutes or until it reaches desired consistency, stirring every few minutes.
Step 2 add in remaining butter and parmesan cheese, stir until butter is melted.
To serve, place risotto in a bowl, top with freshly grated parmesan cheese and a drizzle of olive oil.