Sep 9 2017
Sauté the onions with olive oil until translucent for 5-7 minutes ( to too hot and keep a close eye on it, you do not want to burn it).
Add the rice, stir and let it toast and absorb the oil for 2-3 minutes. Add the wine and reduce for 3 minutes.
Now begins the process of slowly adding the stock, 1/2 cup at the time until the rice is almost cooked. This makes 15- minutes.
Add the veggies so they cook within the rice and give the flavor we are looking for to the risotto.
Cook for an additional 5-7 minutes. Add the parmesan and serve.
Sprinkle some more parmesan cheese on each plate and some fresh herbs to make it look nice!