Parmesan Risotto

Instructions

Warm the broth in the microwave or in a small saucepan.

Add olive oil and onions to a medium saucepan and cook over medium-high heat until tender, about 3-4 minutes. Stir in rice and garlic and cook until rice starts to lightly brown, about 5 minutes.

Add wine and cook, while stirring, until evaporated. Add warmed broth ½ cup at a time, stirring until evaporated after each addition. This will take about 20 minutes.

Remove from heat, stir in parmesan cheese (reserve a couple of tablespoons for garnish), butter and parsley. Taste and season with salt & pepper as needed.

Side Dish