Herb Risotto Recipe

Heat oil in large saucepan over medium heat. Cook onion and garlic for 3 to 4 minutes, until softened. Stir in rice and cook 1 minute. Add wine and bring to boil, stirring until most of wine is absorbed. Add 1/2 cup broth and cook, stirring, at gentle simmer. When most of liquid is absorbed, add another 1/2 cup hot broth. Continue until 5 cups are used up. If rice is still hard, add 1/2 to 1 cup more broth. Add herbs during last 3 minutes of cooking. The process should take 18 to 20 minutes. Remove pan from heat and stir in cheese, salt and pepper. Serve immediately. Makes 2 to 4 servings.