Ingreadient :

• 8 cups chicken broth
• 1/2 cup finely chopped onion
• 1/4 cup 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

Direction :

1. In a saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all liquid is absorbed.
2. Add heated broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add remaining ingredients; cook and stir until heated through. Serve immediately.