Nutrition per serving may change if servings are adjusted.
1 (14 ounce) can reduced-sodium chicken broth
1½ cups water
2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
¾ cup arborio rice
⅓ cup grated Parmesan cheese
¼ teaspoon ground white pepper
In a medium saucepan, combine broth and the water; heat over high heat until hot but not boiling. Reduce heat to low; keep warm. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion; cook about 10 minutes or until onion is brown and tender. Add garlic; cook and stir for 1 minute. Carefully add ½ cup of the broth mixture; stir to loosen brown bits in pan. Bring to boiling; reduce heat. Simmer, uncovered, about 4 minutes or until liquid is reduced by half.
Add uncooked rice and another ½ cup of the broth mixture. Cook and stir for 3 to 4 minutes or until the rice has absorbed the liquid. Continue adding broth mixture, ½ cup at a time, and cooking until all of the liquid has been absorbed before adding more, stirring often.
When rice is fully cooked but still slightly firm, remove from heat. Stir in Parmesan cheese and white pepper. Serve warm.