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4 modest main servings
● 5 cups lower-sodium vegetable broth (1.2 L); extra hot water if needed
● 2 tbsp unsalted butter (28 g), divided
● 1 tbsp olive oil
● 1 small yellow onion (100 g), finely diced
● 1½ cups arborio rice (300 g), unrinsed
● ½ cup dry white wine (120 ml), or broth
● ¾ cup finely grated Parmesan (60 g); vegetarian hard cheese if needed
● ¼ tsp black pepper, more to taste
● Salt to taste after adding cheese
● Chopped parsley (optional)