Creamy Risotto

• cups water↗3
• cups chicken broth↗2
• cup butter, divided↗1⁄4
• cup chopped onion1⁄2
• cup uncooked arborio rice↗1
• cup dry white wine↗1⁄3
• cup heavy cream↗1⁄2
• cup grated parmesan cheese1⁄4
• salt and pepper

Step-by-step instructions

1. 1

   Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

2. 2

   Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.

3. 3

   Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.