Nutrition information coming soon.
Bring chicken stock to a simmer in a medium saucepan. Reduce heat; keep warm.
Melt butter on medium heat in large nonstick saucepan. Add onion and cook until very tender. Stir in rice. Cook and stir 1 minute to toast.
Stir in wine; simmer 20 minutes or until absorbed, stirring frequently to prevent rice from burning. Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. Continue stirring until risotto is thick and creamy.
Remove from heat. Stir in Lightly Dried Basil, Lightly Dried Parsley and cheese until well blended. Serve immediately.