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 <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> white wine and let evaporate. Add broth, about 1/2 cup at a time, <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> stirring frequently. Wait until each additional 1/2 cup is almost <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> completely absorbed by the rice. Continue to add until all of the <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> broth has been used, or until the risotto is cooked to desired <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> doneness. Turn off heat, add butter, Parmesan cheese and all herbs. <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Stir to combine with rice/risotto.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Transfer to large bowl and garnish with parsley. Serve immediately. <span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> NOTE: Finished risotto is creamy and rice is firm.

<span style="font-family: 'Times New Roman','serif'; font-size: 16px;"> Serves 4