Risotto Celery

Preparation Time: 10 min.
Cooking Time: 28 min.

For 4 people:
450 g of rise
300 g of white celery
1 medium onion
1 glass of dry white wine
40 g grated cheese
1 l vegetable broth
oil
salt
pepper

In a saucepan heat two tablespoons of oil and let the onion dry chopped, stir. After five minutes add the chopped celery, season and add the rice.
Stir and when the beans have become diamonds wet with the wine and let evaporate, salt.
Cook the risotto by pouring a ladle of hot broth at a time. Retreat, sprinkle with grated cheese, stir, add a pinch of pepper and serve.