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| 50 Gramm | Unsalted butter; (2oz) |
| 1 mittel | onion finely chopped |
| 275 Gramm | Arborio rice; (9oz) |
| 1250 Milliliter | Vegetable stock; (2 1/4 pints) |
| 75 Gramm | Grated parmesan cheese; (3oz) |
| 100 Gramm | Rocket; washed (3 1/2oz) |
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Melt half the butter over a moderate heat, in a large heavy stock pot. Add the chopped onions and cook until soft and golden in colour. Add the rice, stir well to coat in butter.
Increase the heat to moderately high. Add 250ml (8fl oz) of stock, or enough to just cover the rice, stir constantly.
When all the stock has been absorbed add a little more. Continue this procedure until all the stock has been added, and the rice is al dente.
Stir in the remaining butter, parmesan cheese and rocket, season and serve immediately.
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