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:

1. Melt the butter and saute the onion and garlic until onion is transparent.

2. Add the carrot and celery and cook for another three minutes.
3. Stir in the rice and cook for a few minutes until the rice is coated with the butter.
4. Heat the stock and mix with the parsley.
5. Pour stock onto the rice and vegetables and mix a few times.
6. Cover tightly and cook over a medium to low heat for 20 minutes until the liquid is absorbed and the rice is tender.
7. (If not tender then add a little more liquid and cook for another few minutes).
8. Season to taste with salt.