Vegetable broth

600 grams

Rice

150 grams

Onion

1

In a pan, sauté chopped onions and bell peppers in butter until soft.

Butter

15 grams

Bell pepper

1

Stir in the rice, cook for about 1 minute, then gradually add warm vegetable broth, stirring frequently.

Parmesan

30 grams

Once the rice is creamy and al dente, stir in Parmesan cheese, mixing well. Serve immediately.

Serve hot topped with Parmesan cheese and a sprinkle of parsley if available. It can be stored for up to 3 days in the refrigerated, just reheat gently.