Classic Risotto

Ingredients

• 1 can (14-1/2 oz.) chicken broth
• 2 cups water
• 1/4 cup I Can't Believe It's Not Butter!® Spread
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 1 cup uncooked arborio or long grain rice
• 1/4 cup dry white wine or chicken broth
• 1/4 cup grated Parmesan cheese
• 1 Tbsp. finely chopped fresh parsley (optional)

Directions

1. In 2-quart saucepan, bring broth and water to a boil; set aside. In another 2-quart saucepan, melt I Can't Believe It's Not Butter!® Spread over medium-high heat and cook onion and garlic, stirring occasionally, 2 minutes or until onion is tender. Stir in uncooked rice and cook, stirring occasionally, 2 minutes or until rice is golden. Stir in wine and cook 1 minute or until liquid is absorbed. Reduce heat to low and add hot broth mixture, 1/2 cup at a time, stirring constantly, until all liquid is absorbed and rice is slightly creamy and just tender. Stir in cheese and parsley.