First, prepare the broth for the risotto by combining water, beef broth, half an onion, 2 tablespoons of parsley, 1 piece of carrot, and 1 clove of garlic in a pot. Heat over medium heat until boiling and then let simmer on low heat until used.
Chop the other half of the onion finely and sauté it in oil in a medium-sized pot over medium heat until it is translucent.
Add the rice to the pot and sauté, stirring continuously with a spatula for 2-3 minutes until the rice is also translucent. Lower the heat and add the white wine.
Once it starts to dry out, begin adding the broth we made at the beginning, half a cup at a time, while continuously stirring the rice.
Once the rice is creamy and well cooked and no longer absorbs any more broth, add the butter and Parmesan cheese.
If you finely chop the parsley and add it to the rice.
Remove from heat and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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