Preparation

Sauté with 1 tablespoon of butter, the onion and carrot, until the onion is transparent. (without letting the onion burn)
Add 1 and a half cup of arboreal rice to the sauté, mix well and let it fry a little.
Add 1/2 cup of white wine and let it evaporate. When you notice that the wine has dried, add 3 and a half cups of vegetable stock.
Cook over low heat and stir from time to time, until the rice is very creamy. When the broth is almost dry, add 1 more spoonful of butter and stir well.
Sprinkle the Parmesan to taste.

Ingredients

  • 1 medium grated carrot
  • 1 medium onion, diced
  • 2 tablespoons butter
  • 1 cup and a half of arboreal rice
  • 1/2 cup white wine
  • 3 cup and a half of vegetable broth
  • grated parmesan cheese to taste