Melt butter in medium skillet over low/medium heat.
Sweat onion and garlic until translucent,
approximately 8 minutes, stirring occasionally.
Add broth, rice, and wine. Bring to a boil then
reduce to low. Cover and cook until liquid is
absorbed, approx 25 minutes. Remove from heat and
stir in parmesan cheese. Fold in chopped parsley
Originally Submitted
1/6/2014
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