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Tempo de preparo

40 min(s)


5 servings

Viviane Costa

  • Ingredients
  • Recipe
  • Onion.2 tablespoon
  • Olive oil.2 tablespoon
  • White wine.30 ml
  • Water.3 teaspoon
  • Vegetable broth tablet.2 unit(s)
  • Butter.2 tablespoon
  • Parmesan.40 g
  • Salt. to taste
  1. Initially prepare the broth: in a jug or milk jug, place 3 cups of boiling water and dissolve the vegetable broth cubes. Reserve, keeping warm. Saute chopped onion in oil. When translucent, add the arborio rice and sauté, so that the grains can absorb all the fat.
  2. Add the white wine and sauté a little longer. Then pour 1/3 of the reserved broth, lower the heat and let it cook in a pan without a lid, always stirring. When it is almost dry, add half of the remaining broth. Stir a few times so it doesn't stick to the bottom of the pan.
  3. When it is almost dry again, add the rest of the broth and stir some more. When it is finally almost dry again, remove the pan from the heat and heat, add the cold butter and Parmesan.
  4. Stir vigorously, being careful not to break the beans. Serve immediately.

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