Racy Rhubarb Risotto

Chop onion finely, peel and cut off rhubarb. Melt butter in a frying pan, add onion and steam for 2 min. until soft. Add rhubarb and steam, stirring, for another 2 min. Add long grain rice and cook until translucent. Gradually add the hot water, stirring constantly. After about 20 min. the long grain rice is ‘al dente’.

Season strongly with salt and freshly ground pepper and fold in the Parmesan.

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