INGREDIENTS
1/4 cup
olive oil
1/2 cup
chopped white onion
1
garlic clove
2 cups
Arborio rice
1 cup
white wine
5 cups
hot vegetable stock
Salt and pepper
1
batch Huancaína Sauce
1 cup
queso fresco, diced
Fresh herbs, chopped (parsley or chives)
2 tbsp
olive oil
Parmesan cheese, grated