Creamy Parmesan Risotto

Ingredients

• 3 to 4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1 medium onion finely chopped
• 1 clove garlic minced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine such as Pinot Blanc or Sauvignon Blanc
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan plus more for serving

Instructions

1. 1
   Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. 2
   Add the rice and cook, stirring constantly, for 2 minutes.
3. 3
   Add the wine, reduce heat to medium-low, and cook, stirring frequently, until the liquid is absorbed.
4. 4
   Add the broth, 1/2 cup at a time, stirring frequently when you first add it and waiting until it is completely absorbed before adding more. This should take about 30 minutes total.
5. 5
   Remove from heat. Add the salt, pepper, Parmesan, and remaining butter, and stir until the butter melts.
6. 6
   Spoon the risotto into bowls. Sprinkle with the zest and parsley (if using).