ASDA part of the Wal-Mart family

• 1tbsp Asda olive oil
• 50g butter
• 1 small onion, finely chopped
• 1 large clove garlic, crushed
• 300g Asda risotto rice (arborio or carnaroli)
• 125ml dry white wine
• pinch of saffron soaked for 5 minutes in 2tbsp warm water
• 1 litre hot chicken or vegetable stock
• salt and freshly ground black pepper
• 50g Asda Parmesan shavings

1 Heat the oil and butter in a large, heavy-based pan and cook the onion for 5 minutes, stirring, until softened.

2 Add the garlic and rice and stir for 2 to 3 minutes to coat every grain.

3 Add the wine and cook, stirring, until the wine has been absorbed.

4 Add the saffron liquid to the stock. Add the stock to the rice, a ladleful at a time, and cook, stirring occasionally and adding more stock once each ladleful is absorbed. This will take 20 to 25 minutes. If the rice is not cooked after all the stock has been used, add a little boiling water and continue cooking. The finished risotto should be moist and creamy, with a slight bite left in each grain.

5 Season to taste and stir in half the Parmesan. Sprinkle over the rest of the Parmesan to serve.