Vegetarian Risotto
By: Curt
Published: Sunday, February 14, 2010 - 7:53am

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

1 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. 2 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.