Ingredients:

• 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

Preparation:

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.