Risotto With Caramelized Onions

• 4 (10 1/2-ounce) cans low-salt chicken broth
• 1 tablespoon extra-virgin olive oil
• 1/3 cup finely chopped shallots
• 1 1/2 cups Arborio rice or other short-grain rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Bring the chicken broth to a simmer in a medium saucepan (do not boil). Keep the broth warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add shallots, and saute 1 minute. Add rice, and cook 2 minutes, stirring constantly. Add 1/2 cup broth, and cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in Caramelized Onions, salt, and pepper; cook 1 minute. Remove from heat; stir in parsley and cheese. Serve immediately.

lowsalt, extravirgin olive oil, shallots, arborio rice, salt, pepper, parsley, parmesan cheese

Taken from www.myrecipes.com/recipe/risotto-with-caramelized-onions (may not work)