Ingredients: 1/2 cup Arborio rice ¼ cup chopped onion 1 clove garlic, minced 1/8-1/4 cup dry white wine ¼ cup shredded Parmigiano cheese 1 Tablespoon olive oil 16 oz chicken broth
Bring broth to a simmer in a medium saucepan over medium-high heat.
Heat oil in skillet over medium heat. Add onions and cook, stirring occasionally until softened, about a minute. Add garlic and cook until fragrant, about 30 seconds. Add rice and stir until slightly brown.
Stir ½ cup hot broth and wine into the rice. Cook, stirring continuously until the liquid has been absorbed. Continue to cook on medium heat, adding broth in ½ increments and the wine. The risotto is done when all of the broth and wine has been absorbed and the rice is creamy and just tender, 25-35 minutes total. Season with salt and pepper to taste. Sprinkle with Parmigiano cheese.
Optional: Stir in spinach leaves, sliced grape tomatoes or sautéed mushrooms at the end.