Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth kept warm
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley minced, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the arborio rice to the skillet, stirring to coat with oil. Cook until the edges of the rice become slightly translucent, about 2 minutes.
- Pour in the white wine and stir until it's mostly absorbed. Add the warm vegetable broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Remove from heat. Stir in grated Parmesan cheese, salt, and black pepper.
- Adjust seasoning to taste and add minced parsley, if desired. Serve immediately.
