1 ½ cups Arborio rice
4 cups/1L chicken stock or broth
2 cloves garlic, finely chopped or minced
1 cup finely grated pecorino cheese (or parmesan)
1/3 cup/80g butter
Put the rice, garlic and stock into a large baking dish and stir. Cover with foil or a lid and bake in a 350°F/180°C oven for 45 minutes or until most of the stock is absorbed and the rice is al dente. Add the parmesan, butter and season with salt and pepper. Stir for 3-4 minutes or until rice is thick and creamy. Serves 6.
This recipe is part of a collection provided by nutrition expert Lianne-Philipson Webb for our Ask an Expert column.