Risotto
Ingredients
- 5 or 6 medium artichokes (or other vegetables, see note below)
- 300 g (1 1/2 cups) risotto rice (see below)
- 1 large onion, finely chopped
- 2 bay leaves
- Vegetable stock (onion, carrot, celery, stock cube)
- 2 whole cloves of garlic, squashed to release their flavour
- A splash of white wine
- Olive oil
- A knob of butter
- Parmesan cheese – around half a cup
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