Creamy One-Pot Parmesan Risotto

Risotto used to intimidate me. All that standing and stirring? No thanks. But I’ve perfected a method that’s almost entirely hands-off.

Ingredients

• 1 ½ cups Arborio Rice
• 4 cups Warm Vegetable Broth
• ½ cup Dry White Wine
• 2 tbsp Butter
• ½ cup Grated Parmesan Cheese
• Fresh Parsley

Instructions

1. Sauté onions in butter until translucent.
2. Toast the rice for 2 minutes.
3. Add wine and simmer until absorbed.
4. Add 3 cups of broth, cover, and cook on low for 15 minutes.
5. Stir in the remaining broth and parmesan until creamy.