Risotto

Ingredients

• Aborio rice - 500g
• 2 onions - finely diced
• shallots - finely diced
• bottle of champagne
• vegetable stock - 4 cups
• fetta cheese - small block chopped
• sundried tomatoes - 200g jar
• olives - sliced - 200g jar
• pine nuts - couple of handfuls
• garlic
• sambal olek - 2 teaspoons

Method

1. Stir fry onion with garlic until golden. Add sundried tomatoes, olives for a further 3-4 minutes. Remove from pan
2. Add aborio rice to pan. Pour in mixture of champagne and vegetable stock stirring occasionally. Allow to nearly evaporate and add water if necessary
3. When rice is cooked, stir through sambal olek to taste. Add earlier mixture of onions, sundried tomatoes and olives. Add fetta, pine nuts and shallots
4. Serve with a garden salad