3 tbs olive oil
1 onion, finely chopped
1 ½ cups Arborio rice
1 litre vegetable stock, simmering
175g ricotta cheese
1 cup fresh basil, torn into small pieces
Parmesan cheese, grated
Salt and pepper
In a saucepan, heat the stock to a slow simmer so that it is at a similar heat to the rice when it is added later.
Meanwhile, heat the oil in a heavy based pan and fry onions over a gentle heat until soft. Add the rice and cook for two minutes until it is slightly translucent.
Pour about a quarter of the hot stock into the rice mixture and cook, stirring until all the stock has been absorbed. Then add another ladle of stock and continue in this manner for about 20 minutes or until the rice is just tender. If it looks like more liquid is required, add some hot water a little at a time.
Once the rice is just cooked, stir the broken up ricotta cheese through the risotto along with the parmesan and then lastly, the basil leaves. Add salt and pepper. Cover and allow to stand for 2 – 3 minutes before serving. Garnish with basil leaves.