Creamy Dreamy Risotto

I'm lovin' this risotto recipe - it's relatively fast (for a rice dish), easy and oh so tasty!

{ Prep Time: 5 mins / Cooking Time: 35 mins / Difficulty: Easy / Yields: 4 servings }

Ingredients:

2 Tbsp unsalted butter

1 medium yellow onion

1 cup Arborio rice

1/2 tsp kosher salt

1/4 tsp fresh ground pepper

1/2 cup white cooking wine

3 1/2 - 4 cups low-sodium chicken broth

1/2 cup grated Parmesan cheese

2 Tbsp fresh flat-leaf parsley, finely chopped

Directions:

1. Finely chop the onion and set aside. Melt the butter in a dutch oven over medium-high heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring occasionally, until onion softens (about 6-8 mins).

2. Add the rice and cook, stirring constantly, for about 2 mins. Add the wine and simmer until absorbed.

3. Add half the chicken broth (about 1 3/4 cups) and simmer, stirring once, until absorbed, 8-10 mins. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy (about 8-10 mins more). If the rice isn't cooked through at this point, add more broth and continue to cook a few more mins until it's tender.

4. Stir in the Parmesan cheese. Sprinkle with parsley and top with Parmesan, if desired. Serve warm. This dish goes great with just about anything!

Recipe borrowed from Real Simple Magazine