• 200 g of rice for risotto
  • 1 onion
  • 1 liter of broth
  • 50 g of parmesan
  • 20 grams of butter
  • Salt, spices to taste
  • 1 clove of garlic


  1. Fry the onion until almost translucent. Add garlic. Then add rice and fry it with vegetables for 2-3 minutes.
  2. Pour in a third of the available broth and cook the rice, stirring constantly, for 20 minutes. Cook, stirring constantly and adding broth.
  3. Add salt and spices and a little parmesan.

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