- 300g risotto rice
- Worcestershire Sauce
- 1 onion
- 2 chicken oxo cubes
- 2 glasses of white wine
- Some ham, ripped up
- Dash of chilli powder
- Grated cheese, to serve
Fry up an onion and some mushrooms in olive oil and Worcestershire sauce.
Add 300g rice and stock with two oxo cubes. Stir in. Simmer. Add a glass of wine.
Add another glass of wine. Make sure you stir it otherwise it'll stick to the bottom.
Rip up some ham and chuck that in. Add a dash of chilli powder.
Serve with grated cheese and beverage of choice!
It should take about 30-45 minutes to cook, but do keep an eye on it as it does have a tendency to stick to the pan.