Vegetarian Risotto

Photo: flickr user Ned Raggett

Ingredients

olive oil

2 yellow onions finely diced

1 tablespoon minced garlic

1 pound arborio rice

1 cup white wine

32 ounces hot vegetable stock (32 to 48)

Salt and black pepper to taste

Preparation

In a medium saucepan coated with oil, sweat the onions and garlic on medium heat. Season. Add the rice and saute the rice for 3 to 5 minutes.

Add wine and let rice completely absorb. Slowly add the hot stock, 1 ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. Stir the risotto often. The risotto is done when a creamy texture is achieved. Check for seasoning.