1. Place 3 oz butter in an ovenproof pan; add onion. 2. Cook gently without colour, 2-3 minutes, and then add the rice. 3. Cook gently without colour, 2-3 minutes. 4. Add the hot stock should be about twice the amount of liquid to rice. Stir well and season. 5. Cover with a lid or buttered greaseproof paper. 6. Place in a hot oven 230-250°C approx 20 minutes or until rice is tender. 7. When cooked carefully mix in the remaining butter with a fork. 8. For variations try mixing in some fried mushroom slices and toasted pine nuts and parsley, or peas and diced peppers or ham, or add some grated cheese just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
