Ingredients

• 1  medium onion, chopped (1/2 cup)
• 1  clove garlic, minced
• 2  tablespoons extra-virgin olive oil
• 2  tablespoons butter
• 1  cup arborio rice
• 2  14-ounce cans reduced-sodium chicken broth
• 1/2  cup finely shredded Parmesan or Asiago cheese
• 1/8  teaspoon ground black pepper

Directions

1. In a large saucepan cook onion and garlic in hot olive oil and 1 tablespoon of the butter until onion is tender; add rice. Cook and stir over medium heat 2 to 3 minutes or until rice begins to brown.

2. Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)

3. Stir in the remaining butter, Parmesan cheese and pepper.

4. Makes 4 servings

5. Lemon-Asparagus Risotto: Add 1 cup chopped asparagus and 1 teaspoon finely shredded lemon peel to the risotto after half of the chicken broth has been stirred into the risotto.