Instructions

1. In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but do not let it boil.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Arborio rice to the skillet, stirring to coat the rice grains with oil and toast for about 2 minutes.
5. Pour in the white wine and stir continuously until the wine is fully absorbed by the rice.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each ladle of broth is mostly absorbed before adding the next.
7. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
8. Once the rice is cooked, remove the skillet from the heat and stir in the unsalted butter, grated Parmesan cheese, and chopped fresh herbs until well combined.
9. Season with salt and pepper to taste and let it rest for a few minutes before serving.