READY IN: 20mins
1 onion, neatly chopped
1 cup long grain rice, washed
2 1⁄2 cups chicken stock
1⁄2 cup Castillo Grande White wine
salt and pepper
Heat butter in a pan, add onion and cook gently until onion is tender and lightly golden.
Add rice and stir for 3 minutes.
Add 1 cup of hot chicken Stock to pan and stir until almost completely dissolved.
Add remaining stock & wine, bring to the boil, reduce heat & simmer gently for approximately 10 mins until rice is tender. Season with salt & pepper & serve.