Classic Risotto

I've always drawn a blank when it comes to side dishes. My mom always served plain white rice, which I couldn't stand, or some sort of potato. Well I've been experimenting with different sides and this Betty Crocker recipe is delicious. Creamy, cheesy risotto goes well with just about any meat or vegetable. You could also use orzo pasta. ENJOY! Serves 4.

Classic Risotto

1 Tbsp butter
2 Tbsp olive oil
1 small onion, chopped
1 Tbsp fresh parsley
1 c uncooked Arborio or regular long-grain rice
1/2 c dry white wine or chicken broth
3 c chicken broth, warmed
1/2 c freshly grated or shredded Parmesan cheese
1/2 tsp coarsely ground pepper

1. In non stick 10-inch skillet or 3-quart saucepan, heat butter and oil over medium-high heat until butter is melted. Add onion and parsley and cook about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine or chicken broth. Cook about 3 minutes, stirring constantly, until liquid is absorbed.
3. Reduce heat to medium. Stir in 1 c of the broth. Cook uncovered about 5 minutes or until broth is absorbed. Repeat, adding another cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. (DO NOT over cook).
4. Stir in cheese and pepper.