200g risotto/Paella rice
1 tbsp garlic-infused oil
4 spring onions (green parts only)
450ml gluten free chicken stock (vegetable can also be used)
1 tbsp butter
Parmesan rind (if you have one)
40g finely grated Parmesan
1/2 tsp dried parsley
Salt & pepper
Gently fry the chopped spring onions in the butter and garlic oil until they begin to soften.
Add the rice, Prosecco, milk, stock, salt, pepper, parsley and the Parmesan rind, stir then leave to simmer for 20 minutes with the lid on. Stir regularly and if the liquid all dissolves, add some more water or prosecco until the rice is cooked and the risotto has come together.
Stir through the grated Parmesan and squeeze the lemon juice over the top.
Serve with chicken or fish!