In a medium saucepan over medium-high heat, bring to a boil, then reduce heat to medium-low, and simmer for 15 minutes.
- 2 cups low-sodium chicken broth (or clam juice, seafood stock, etc)
- 1 1/2 cup cups water
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 tablespoons minced parsley leaves
Strain liquid and discard herb bundle. Keep liquid warm over low heat.
Melt in a large saucepan over medium heat, and cook onions until softened (~9 minutes):
- 1.5 tablespoons butter
- 1/2 medium onion, minced
- 1/4 teaspoon salt
Add, and cook until the edges are transparent:
- 1 cup Arborio rice
Add, and cook, stirring frequently, until the liquid is absorbed:
- 1/2 cup dry white wine
Add, and stir every 2-3 minutes until the liquid is aborbed:
- Half the broth
Stir in additional broth as it is absorbed, in 1/2 cup increments, until the rice is al dente (all the broth may not be required).
Stir in either:
- 1/2 tablespoon butter
- 1 tablespoon parsley, chopped
- 28 grams Parmesan cheese, finely grated
... or:
- 1/3 cup pesto
Season to taste:
- Salt
- Black pepper
Serve immediately.