Sweet Onion Risotto

• 3 large sweet onions, chopped
• 3 tablespoons olive oil, divided
• 2 garlic cloves, pressed
• 1 (16-ounce) package Arborio rice
• 8 cups warm chicken broth
• 1 cup dry white wine
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons butter or margarine
• 1 teaspoon salt

1. Cook onions in 2 tablespoons hot oil in a Dutch oven over medium heat, stirring occasionally, 30 to 35 minutes or until caramelized. Remove from pan, and set aside.
2. Heat remaining 1 tablespoon oil in Dutch oven; add garlic, and saute 2 minutes. Add rice; cook, stirring constantly, 2 minutes.
3. Reduce heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time. (This takes about 30 minutes.) Stir in onions.
4. Add wine; cook, stirring gently, until liquid is absorbed. Stir in cheese, butter, and salt. Serve immediately.

sweet onions, olive oil, garlic, rice, chicken broth, white wine, parmesan cheese, butter, salt

Taken from www.myrecipes.com/recipe/sweet-onion-risotto (may not work)