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Sweet Onion Risotto

Yield Makes 6 servings
Arborio rice is located with other rice products in the grocery store. Its short, smooth grain and high starch content give risotto a creamy texture.


  • 3 large sweet onions, chopped
  • 3 tablespoons olive oil, divided
  • 2 garlic cloves, pressed
  • 1 (16-ounce) package Arborio rice
  • 8 cups warm chicken broth
  • 1 cup dry white wine
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter or margarine
  • 1 teaspoon salt

How to Make It

  1. Cook onions in 2 tablespoons hot oil in a Dutch oven over medium heat, stirring occasionally, 30 to 35 minutes or until caramelized. Remove from pan, and set aside.

  2. Heat remaining 1 tablespoon oil in Dutch oven; add garlic, and sauté 2 minutes. Add rice; cook, stirring constantly, 2 minutes.

  3. Reduce heat to medium; add 1 cup chicken broth. Cook, stirring often, until liquid is absorbed. Repeat procedure with remaining chicken broth, 1 cup at a time. (This takes about 30 minutes.) Stir in onions.

  4. Add wine; cook, stirring gently, until liquid is absorbed. Stir in cheese, butter, and salt. Serve immediately.