Chimichurri & Parmesan Risotto

1 1/2 cups Arborio rice

1 small onion, finely chopped

4 cups chicken or vegetable broth, kept warm

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

1/4 cup Chimichurri sauce

2 tbsp olive oil

Salt and pepper

In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes.

Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine and cook until it’s mostly absorbed by the rice.

Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy (about 18-20 minutes).

Stir in the Parmesan cheese and Chimichurri sauce, and season with salt and pepper to taste.

Serve the risotto with an extra drizzle of Chimichurri sauce on top.