Parmesan Risotto

Ingredients:

• 3 cups chicken broth (warmed)
• 1 tablespoon olive oil
• ⅓ cup diced onion
• 2 cloves garlic (minced)
• 1 cup arborio rice
• ½ cup white wine ( or extra broth)
• ⅔ cup shredded Parmesan cheese (plus extra for serving)
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley
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Instructions:

1. Warm the broth in the microwave or in a small saucepan.
2. 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.
3. 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.
4. 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.