2 Tbsp olive oil
1 onion, finely chopped
1 large carrot, finely chopped
1 stick celery, finely chopped
1 clove garlic, crushed
Salt
1 cup Spekko White Extra Long Grain White Rice
2 L chicken or vegetable stock
½ cup fresh parsley, roughly chopped
Ground black pepper

To serve
Grated parmesan cheese
Chopped parsley
Good quality olive oil

1. Heat the olive oil in a large pot over medium-low heat. Add the onion, carrot, celery, and garlic with a pinch of salt. Sauté gently for 10–15 minutes, until the vegetables are soft but not browned.

2. Pour in the stock and bring to a boil. Once boiling, add the rice and reduce to a simmer. Cook for about 20 minutes, or until the rice is tender.

3. Turn off the heat. Season to taste with salt and freshly ground black pepper.

4. Stir in the chopped parsley.

5. Serve warm in bowls, topped with grated parmesan, a sprinkle of fresh parsley, and a generous drizzle of good quality olive oil.