Parmesan Risotto

Ingredients:

• 8 cups chicken broth


• 1/2 cup finely chopped onion


• 1/4 cup J. Olive Co. Butter olive oil


• 3 cups arborio rice


• 2 garlic cloves, minced


• 1 cup dry white wine or water


• 1/2 cup shredded Parmesan cheese


• 1/4 teaspoon salt


• 1/4 teaspoon pepper


• 3 tablespoons minced fresh parsley

Directions:

1. In a large saucepan, heat broth and keep warm. In a Dutch oven, sauté onion in Butter olive oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.


2. Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.