Grapefruit Risotto Recipe

Ingredients

Serve 4

• 2 small onions, thinly sliced

• 3 tbsp extra-virgin olive oil

• 2 cups/400 g Italian risotto rice

• juice of 2 grapefruit

• 1 1/4 quarts/1.25 liters boiling Vegetable Stock (refer recipe)

• 2 tbsp butter

• salt and freshly ground black pepper to taste

• 4 tbsp freshly grated Parmesan cheese

• 2 tbsp finely chopped parsley

Method:

1. Sauté the onions in the oil in a large frying pan over medium heat until softened.

2. Stir in the rice. Cook for 2 minutes, stirring constantly. Stir in the grapefruit juice and when this has been absorbed, begin stirring in the stock, 1/2 cup (125 ml) at a time.

3. After about  10 minutes,  add the butter. Add more stock and cook and stir until each addition has been absorbed, until the rice is tender, about 15-18 minutes. Season with salt and pepper.

4. Stir in the Parmesan and garnish with the parsley.