PREP TIME 5 minutes
COOK TIME 20 minutes
1 tbsp Pukara olive oil
50g Ashgrove butter
2 garlic cloves, finely diced
1 onion, finely diced
1 ½ cup arborio risotto rice
Juice of 1 lemon
1 ½ cup chicken stock
Pinch of Tasman sea salt
½ cup parmesan cheese, grated (plus extra to serve)
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.
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.