The Ultimate Summer Risotto
Dissolve the stock cubes in a litre of water.
Finely dice your onion and cloves of garlic.
Add to a deep pan with a good glug of olive oil. Fry until soft and pour in your Arborio rice. Mix the rice about, coating it in the oil.
Add a bowl of grated Parmesan, a large handful of chopped parsley, and a large handful of chopped mint.
Mix everything together, drizzle over some olive oil, garnish with leftover parsley and mint leaves, and serve with some Parmesan shavings! Enjoy!