1 teaspoon butter
1 tablespoon minced shallots
1 garlic clove, minced
1/2 cup basmati rice
1 cup vegetable broth (or vegetarian chicken broth)
1/4 cup dry white wine
2 tablespoons grated Parmesan
2 tablespoons minced parsley
1/8 teaspoon black pepper
salt to taste
Melt butter in small sauce pan over medium high heat. Add shallots and garlic. Saute one minute.
Stir in rice and saute one minute.
Stir in broth and wine and bring to boil. Cover, reduce heat, and simmer 15 minutes.
Remove from heat. Stir in cheese and remaining ingredients.