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30 minutes
4 peopleAbout this dish
A vegetable risotto of arborio rice cooked in warm broth with white wine, onion, garlic and parmesan, finished with butter. Risotto is a northern Italian dish, from the rice-growing plains of the region. The broth goes in a ladle at a time, with stirring, which releases the starch and makes the rice creamy.
Ingredients
Preparation
Heat the vegetable broth in a pot and keep it warm over low heat.
Finely chop the onion and garlic, and sauté in the olive oil until softened.
Add the rice and stir for 1-2 minutes until the edges of the grains look see-through.
Pour in the white wine and stir until absorbed.
Add the warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more, for about 18-20 minutes.
Remove from the heat and stir in the butter and parmesan; season with salt and pepper and serve immediately.
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