Olive Garden Herbed Risotto

1/4 cup olive oil

1/2 cup yellow onion, finely chopped

1 1/2 cups Arborio rice

1/2 cup white wine

5 cups chicken or vegetable broth

2 Tbsp butter

1/2 cup Parmesan cheese

Salt & pepper to taste

1 Tbsp fresh chopped parsley ( 1 tsp dry)

1 Tbsp fresh chopped oregano (1 tsp dry)

1 Tbsp fresh chopped basil (1 tsp dry)

Salt and black pepper to taste

Fresh parsley, chopped

Hold the broth warm in a saucepan.

Heat oil in a separate pot, add onions and cook 3 minutes or until

onions are soft. Add rice to onions and stir for 2 minutes. Add

white wine and let evaporate. Add broth, about 1/2 cup at a time,

stirring frequently. Wait until each additional 1/2 cup is almost

completely absorbed by the rice. Continue to add until all of the

broth has been used, or until the risotto is cooked to desired

doneness. Turn off heat, add butter, Parmesan cheese and all herbs.

Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley. Serve immediately.

NOTE: Finished risotto is creamy and rice is firm.

Serves 4