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Ingredients:
3 Tablespoons Butter
1 Medium Onion (Chopped)
1 Clove Garlic (Minced)
1 Medium Carrot (Diced)
2 Stalks Celery (Chopped)
1 Cup Rice
1½ Cups Stock
2 Tablespoons Parsley (Chopped)
Salt
Parmesan Cheese (Grated)
Method:
- Melt the butter and saute the onion and garlic until onion is transparent.
- Add the carrot and celery and cook for another three minutes.
- Stir in the rice and cook for a few minutes until the rice is coated with the butter.
- Heat the stock and mix with the parsley.
- Pour stock onto the rice and vegetables and mix a few times.
- Cover tightly and cook over a medium to low heat for 20 minutes until the liquid is absorbed and the rice is tender.
- (If not tender then add a little more liquid and cook for another few minutes).
- Season to taste with salt.
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