Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. Watch for that magic moment when the risotto transforms from just rice in liquid to creamy, tender deliciousness. —Taste of Home Test Kitchen
In a saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly and allowing liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add remaining ingredients; cook and stir until heated through. Serve immediately.