We got home last night from a little trip away to Melbourne to celebrate the wedding of some lovely friends. After spending nearly the whole day travelling (stuck in airports) this is what I made when we got home at around 6pm, feeling far too exhausted to go to the shops (but at the same time feeling like something home cooked).
This is just what happened to be in my pantry at the time, but I would have loved to (and usually do) add some chopped bacon and a couple of sticks of celery. Feel free to add whatever you happen to have in your pantry!
1 large onion, chopped
1 cup arborio rice
2/3 cups dry white wine
400g tin diced tomatoes
1 tsp of dried mixed Italian herbs (it you happen to have fresh basil at home, omit this ingredient and instead stir through a small handful of fresh basil at the end)
750g vegetable stock
salt and pepper to taste
2 bay leaves
lots of freshly grated Parmesan, to serve
Place the butter in a large saucepan over medium heat. Once butter has melted and is sizzling a little add the onion. Cook, stirring often, until translucent.
Add the arborio rice to the pan and stir to coat the grains of rice. Add the white wine to the pan and simmer until nearly absorbed.
Tip in the diced tomatoes and simmer until nearly absorbed, stirring often.
Pop the bay leaves into the pot and, with your fingers, crumble the mixed Italian herbs in to the mixture.
Add the stock, a ladleful at a time, waiting until each ladleful is absorbed before adding the next one.
After the last ladleful of stock has been absorbed it is ready to eat! Spoon into bowls and scatter with the Parmesan cheese.