* 280g Arborio rice
    * 15ml olive oil
    * 100g butter
    * 1 garlic cloves, pressed
    * 1 medium onion, finely chopped
    * 1 bay leaf
    * 1 sprig thyme
    * 1 sprig rosemary
    * 50ml dry white wine
    * 650ml vegetable stock
    * 1 can of root vegetables and pumpkin soup
    * 30g grated Parmesan
    * Salt and black pepper to taste


   1st Heat oil in a frying pan over medium heat and add 75g of the butter. Once the butter is melted add the garlic and onion and sweat for 2-3 minutes, then add the bay leaf, thyme and rosemary.
   2nd Add the risotto rice and ensure that all grains with butter and oil are covered. Season well and pour in the white wine. Stir the rice gently until the alcohol fumes disappeared.
   3rd For half of the vegetable broth into the pan so that it only covers the rice. Bring bring this to the boil, stirring occasionally to ensure the rice is not stored. Once the broth absorbed by the rice, add the remaining half. The rice is ready when the liquid was taken and it should still translucent white grains are shabby. Remove the bay leaf, thyme and rosemary from the rice.
   4th Stir in the remaining butter to the risotto rice, then add the soup gradually. Heat the rice and stir in the Parmesan. Check the seasoning and serve.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.