Ingredients

4 cups vegetable or chicken stock

1/2 cup onion, diced

1 tsp garlic, minced

1 tbsp oil

1 cup quick-cooking brown rice

1 tsp salt

1/2 cup white wine

2 tbsp butter

Grated parmesan

salt and pepper, to taste

Instructions

  1. Bring stock to a simmer
  2. Sauté onion and garlic in oil in a sauce pan on medium heat until translucent and fragrant, 3-4 minutes
  3. Add rice, stir for 2 minutes to toast, than add 1 tsp salt and stir in white wine
  4. Stir in 1 cup of hot stock at a time until absorbed. Stir continuously for 30 minutes, until creamy.
  5. Add butter and grated parmesan and season with salt and pepper to taste.