Tomato, feta and pine nut Risotto

Ingredients: 5 1/2 cups vegetable stock
2 tablespoons olive oil
1 medium onion, finely chopped
1 teaspoon crushed garlic
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese

Instructions:
Step 1: Heat stock in a saucepan and keep simmering until needed.

Step 2: Heat oil in a heavy-based pan. Add onion and garlic. Cook for 1-2 minutes until soft. Add rice and stir for 1-2 minutes to coat with oil.

Step 3: Add wine and stir until almost absorbed. Add some hot stock. Stir with a wooden spoon to prevent sticking to pan as it absorbs the liquid. Continue adding more liquid, stirring now and then, until absorbed. After about 20 minutes, rice will be cooked and creamy. If not, add more stock and continue heating until cooked. Add parmesan and stir to combine. Serve in large bowls.

Tomato, feta and pine nut Risotto: 
Reduce stock to 4 cups and add one 400g can tomato purée to stock (Step 1).

Toast 35g pine nuts by stirring over heat in a heavy-based frying pan. Stir through 100g chopped feta at the end of cooking.

If preferred, garnish with chopped fresh mint, rosemary or coriander.