In a large pot/pan, heat some oil and fry the onions until translucent.
Add the garlic and fry for another minute or two.
Add the rice and stir, coating the rice with the oil.
Add the wine and vegetable puree and allow the wine to reduce.
Now, add the stock ladle by ladle.
Stirring in between and allowing the rice to absorb the stock.
The rice shouldn’t be completely dry before you add more, it should always be moist.
Take care not to stir too much as you don’t want it to go stodgy.
When all the stock as been absorbed into the rice, add the cream and allow to cook for another 5 minutes.
Add the cheese, lemon juice and check the seasoning.
Serve immediately with a spoonful of the roasted veg.
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