Risotto with rocket salad

Ingredients for 4 people

300g of rice
150g of rocket salad
75g of butter
75g of grated parmesan cheese
1 onion
1 clove of garlic
A quarter of a litre of white wine
1 litre of meat stock

Cook the onion and finely chopped garlic, put it in with the rice, pouring in the wine, little by little. Pour in the meat stock, a little at a time, waiting for the rice to absorb it each time before continuing. Towards the end of the cooking, add the rocket salad, using some of the leaves for decoration. Add butter and parmesan cheese and make sure the rice has been warmed up on the stove before you serve it.

Recipes kindly supplied by Il Tirreno

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