Stovetop risotto

1 In a saucepan, heat oil. Saute onion and spices 3-4 mins.

2 Add arborio rice. Cook 1 min to coat. Add a splash of wine, stirring, until liquid is almost evaporated.

3 Mix in hot stock, 1 cup at a time (3 cups per 1 cup rice), stirring, until absorbed. Repeat until creamy. Finish with grated parmesan, chopped herbs and butter. Season.