Summer Risotto Value Recipe

Full Ingredients and Method are listed below:
Ingredients:
150g risotto rice
½ onion
50ml white wine
1 chicken/vegetable stock cube
25g Parmesan cheese
25g sun-dried tomatoes
25g butter
Handful of fresh basil
Method:
Start by getting the onion and finely chopping it with a sharp knife.
Heat some oil in a pan then fry the onion for 5 minutes.
Add the rice, cooking for a further 1 minute until translucent.
Pour in the white wine and stir for a further minute until it’s all been absorbed by the rice.
Crumble in the stock cube into the contents of the pan and stir until everything is combined.
Leave to simmer gently with a lid on for 15 minutes.
Chop the sun-dried tomatoes in the meantime.
After 15 minutes, remove the rice from the heat and stir in the butter, parmesan and sun-dried tomatoes until the butter and parmesan has melted into the rice.
Season if necessary then serve with a garnishing of fresh basil.