• 2 spring onions (green part only)
  • 2 cups Arborio rice
  • 5.5 cups of stock (onion and garlic-free)
  • 50gms/1.8 oz mature cheese, grated
  • 25gms/1oz Parmesan, grated
  • 1 cup chopped basil
  • 1 tbsp butter
  • Salt & pepper
  • Salt & pepper


  1. Chop up the spring onions and cook in some heated oil in a large saucepan.
  2. Add the rice and mix in the oil for 1 minute.
  3. Add the stock slowly one cup at a time, making sure that almost all the moisture has been absorbed before adding the next.
  4. When all the stock has been absorbed, add the cheeses, butter and basil.
  5. Season and serve.

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