Simple  Risotto
       

5 cups low-sodium or fat-free chicken broth
1 1/2 cup water
4 Tablespoons butter
1 large onion, chopped fine (about 1 1/2 cup)
Salt to taste
1 medium garlic clove, minced, minced (about 1 teaspoon)
2 cup Arborio rice
1 cup dry white wine
2 ounces grated Parmesan cheese
1 teaspoon lemon juice
1 tablespoons chopped parsley (Italian)
1 tablespoons chopped chives
Black pepper to taste

1.  Bring broth and water to boil in a saucepan. Reduce heat to maintain gentle simmer.
Melt 1 T. butter in a Dutch oven over medium heat, add onion and pinch salt; cook, stirring frequently until onion is softened but not browned. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.

2. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes.. Stir in 5 cups of the hot broth/water mixture; reduce heat to low, cover and simmer until almost all the liquid has been absorbed and the rice is al dente, 16-19 minutes. Stir this twice during cooking.
Add the remaining 3/4 cup broth mixture and stir gently and constantly until risotto becomes creamy, about 3-4 minutes. Stir in Parmesan. Remove pot from heat, cover and let stand for 5 minutes. Stir in remaining 2 tablespoons. butter, lemon juice, parsley and chives; season with salt and pepper. Serve immediately.