Herb Risotto

1 tablespoon polyunsaturated vegetable oil
1 shallot, peeled and chopped
225 g/8 07 brown rice, well washed
about 750 ml/13/4 pints hot vegetable stock
pinch of saffron
1 bay leaf, crushed
12 sage leaves, finely chopped
12 thyme sprigs, finely chopped
12 tarragon leaves, finely chopped
12 marjoram leaves, finely chopped
salt
freshly ground black pepper

I teat the oil its a heavy saucepan and cook the shallot until soft. Add the rice to the pan and stir around until coated with oil, then pour on 400 ml/14floz of the stock. Cover the pan and

simmer gently until almost all the liquid is absorbed.

Add the saffron, bay leaf and fresh herbs to 175 In 1/6 fl oz, of the stock and pour it over the rice. Cover again, and cook gently until the stock is absorbed. lithe rice is tender, season with salt and pepper and serve; otherwise add the remaining stock and continue to simmer until cooked.

SERVES 4