In a pan, saute the coarsely chopped onion with a little oil. Add the rice and deglaze with white wine. Add the mixed meat and vegetable broth, adding more as appropriate so that it absorbs.
While the rice is cooking, fry the garlic cloves in a separate pan with butter until crispy.
When the risotto is cooked, stir in Parmesan and remove from heat.
Sprinkle garlic on top and serve.