Herb Risotto

• 2 Tablespoons Butter
• 1/2 whole Onion, finely chopped
• 6 cups Low Sodium Chicken Stock
• 1 cup Arborio Rice
• 1/2 cups White Wine
• 1/4 teaspoons Fresh Tyme
• 1/4 teaspoons Dried Basil
• 1/4 teaspoons Dried Dill
• 1/8 teaspoons Dried Rosemary
• 3/4 cups Freshly Grated Parmesan Cheese
• 1/4 teaspoons Salt
• 1/4 teaspoons Freshly Ground Pepper

1. Begin by preheating a large skillet on medium high heat. Then add the butter and onion. Saute until translucent. While the onion is sauteing, bring the chicken stock to a simmer in a separate sauce pan.
2. Once onion is translucent, add the aborio rice to the saute pan and let it toast (keep stirring) for 1-2 minutes. Add the wine to the saute pan, stir until the liquid is absorbed. Add two ladles of the chicken stock and keep stirring. Add the herbs after the first two ladles of broth.
3. After you add the herbs, add chicken stock, two ladles at a time, stirring pretty regularly. Add two ladles at a time and make sure that the prior 2 ladles have absorbed before adding the next. And taste the rice before each addition of the chicken stock. Once you have reached your desired tenderness of the rice, remove from the heat and add the cheese. Season with salt and pepper to you taste.
4. Enjoy!

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Taken from tastykitchen.com/recipes/sidedishes/herb-risotto-2/ (may not work)