1 onion, 50 g butter, 200 g risotto rice, 400 ml vegetable stock, salt, 1 tbsp various herbs
Peel and finely chop onion. Meanwhile melt the butter in a saucepan. Then lightly braise the in the melted butter. Add rice and allow to become translucent. A little time is needed for the next step: first, add a little of the hot vegetable stock, then bring to the boil and gradually add the rest of the stock and lightly simmer for about 20 minutes allowing the rice to swell. Season the rice with salt and sprinkle with herbs just before serving.