• 1 medium onion, sliced
  • 4 garlic clove, chopped
  • 1/4c margarine/butter
  • 4(ish) c stock
  • 1(ish) c water
  • 1/2c dry white wine
  • 1.75c arborio rice or pearl barley
  • .5-1c shredded parmesan and/or chevre
  • juice and rind of 1 lemon
  • fresh salt and pepper to taste
  • lemon juice to taste
  • 1/2(ish) c frozen peas


  • 1 bulb roasted garlic
  • 1/4c sundried tomatoes, sliced
  • 1/4t toasted pinenuts


  1. Sautee onions and garlic with margarine and salt and pepper over medium heat until browned.
  2. Add rice/barley and stir briefly until grains absorb remaining fat. Add wine and stir until liquid is absorbed.
  3. Gradually add liquid about 1/2c at a time, alternating water and stock and finishing with stock. Stir constantly to create a creamy texture. Add more liquid only once all liquid is absorbed. Stop adding stock once grain is al dente. Do NOT overcook. You likely will not need all the stock.
  4. Once risotto is cooked, add parmesan, juice and rind of 1 lemon, and season to taste with salt, pepper and additional lemon juice. Add any vegetables and mix well.