Olive Garden Herbed Risotto

Ingredients

• 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 broth or vegetable broth
• 2 tablespoons butter
• 1/2 cup parmesan cheese
• salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dry oregano
• 1 tablespoon fresh basil, chopped or 1 teaspoon dry basil
• salt and black pepper, to taste
• fresh parsley, chopped (garnish)

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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. Finished risotto should be creamy and rice is firm.