2 tablespoon oil 1 onion 1 zucchini 1 carrot 1 celery 1 cup rice 1 1/4 cup vegetable stock 1 cup 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.