For 4 people
For 4 people
Preheat the oven to 180°C.
Cut the vegetables and put them on a plate with the garlic cloves with a little salt, thyme, laurel leaves and olive oil.
Put in the oven for 25 minutes.
Meanwhile, brown the chopped onion with olive oil for 10 minutes.
Add the rice and let it come back for 5 minutes.
Deglaze with the dry blznc wine, let it evaporate and salt a little.
Add the hot broth gradually and cook for 18 minutes.
Outside heat, add the parmesan then place the risotto in a dish to serve and add the vegetables with parmesan.
Serve.
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