- 100g of rice (approx. ½ cup)
- 1 onion
- 1 clove of garlic
- 1 to 1.5 cups of broth
- 1 tablespoon of butter
- ⅓ cup of white wine
- 4 tablespoons of grated cheese
- 2 teaspoons of lemon zest
- 1 tablespoon of lemon juice
- 2-3 sprigs of mint
- Salt and black pepper to taste
Melt the butter in a saucepan. Add the finely chopped onion and garlic, stirring occasionally, and cook over medium heat for about a minute.
Add the rice and stir to coat all the grains with the butter. Pour in the wine and add the lemon zest, cooking for about 5 minutes.
Add the broth, along with salt, pepper, lemon juice, and finely chopped mint leaves. Stir occasionally and cook until the rice is tender and has absorbed the liquid, creating a sticky rice mixture.
Before serving, stir in the cheese.