Risotto

Ingredients:

- 1 cup uncooked rice, rinsed

- 1/4 cup butter

- 1 clove garlic

- 1/2 stalk carrot, thinly diced

- 1 stalk celery, thinly diced

- 4 cups chicken stock

- 2 pieces porkchops or chicken breasts, cooked and diced (optional)

- 1/2 tsp basil

- 1/2 tsp oregano

- 1 tsp parsley

Preparation:

- Heat butter in a skillet on medium heat. Fry garlic until aromatic. Add carrots and celery to the skillet and fry for 5 minutes on medium-low heat. Mix rice into the skillet and fry for another 5 minutes. Stir occasionally to avoid sticking.

- Add chicken stock and pork chops. Sprinkle the top with basil and oregano. Close lid and simmer for 20 minutes. Add more chicken stock as needed. Stir occasionally to avoid sticking.

- When rice is cooked, garnish the top with parsley.