30 ml oil 1 onion 1 zucchini 1 carrot 1 celery 120 gr rice 300 ml vegetable stock 240 ml wine
Instructions
Heat the oil in saucepan and saute the onion. Add the rest of the veggetables and stir them over a medium heat, until lightly browned. Add the rice, vegetable stock and white wine, cover and cook 15-20 minutes until all the liquid has been absorbed.