- 1 Bring chicken stock to a simmer in a medium saucepan. Reduce heat; keep warm.
- 2 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.
- 3 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.
- 4 Remove from heat. Stir in Lightly Dried Basil, Lightly Dried Parsley and cheese until well blended. Serve immediately.