Low-Maintenance Risotto

• 3 tablespoons unsalted butter
• salt
• pepper
• 1/2 onion medium, diced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 1/2 cups low sodium chicken broth
• 1/2 cup freshly grated Parmesan
• 16 ounces mushrooms sauteed, optional - or swap in your favorite veggie

1. Melt 2 tbsp. of the butter in a large dutch-oven style pot over medium heat. Add in the onion and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until softened (about 5-7 minutes).
2. Add in the rice and stir well, for about 2 minutes, then add in the wine and simmer until the wine is absorbed. Add half the broth and simmer, only stirring once, cooking until it is absorbed (about 10 minutes).
3. Add in the remaining broth and stir occasionally as it simmers (just to keep it from sticking) for another 8-10 minutes until it is tender and creamy.
4. If the rice seems dry or isn't cooked through, just add a little more broth and continue to simmer until it reaches the texture you want.
5. Take the risotto off the heat and stir in the Parmesan and remaining tbsp. of butter. Serve hot, topped with mushrooms or your favorite sauteed or roasted seasonal veggie.

unsalted butter, salt, pepper, onion, arborio rice, white wine, chicken broth, freshly grated parmesan, mushrooms

Taken from www.yummly.com/recipe/Low-Maintenance-Risotto-1661119 (may not work)