1 tbsp olive oil
1 onion, finely chopped
1 cup rice
knob of butter
2 cups vegetable (or chicken) stock
2. Heat the olive oil in a cast-iron pot, add the onion and sauté until soft.
3. Add the rice and butter and fry until the rice starts to smell a little nutty, usually 5–8 minutes.
4. Add the stock, cover and place in the oven for 20–25 minutes or until the rice is soft and cooked through.
5. Remove from the oven and serve warm.