Serves: 6

1. Melt butter in 12-inch skillet or 4-quart Dutch oven over medium-high heat. Cook onion in butter, stirring frequently, until tender reduce heat to medium.

2. Add wine to onion mixture in skillet cook until liquid has evaporated. Stir in rice. Cook uncovered over medium heat, stirring frequently, about 5 minutes or until edges of kernels are translucent.

3. Mix broth and water pour 1/2 cup broth mixture over rice. Cook uncovered, stirring occasionally, until liquid is absorbed. Repeat with remaining broth mixture, 1/2 cup at a time, until rice is tender and creamy. Sprinkle with cheese, pepper and parsley.

NUTRITION FACTS: 1 Serving: Calories 370 (Calories from Fat 55) Fat 6g (Saturated 3g) Cholesterol 15mg Sodium 440mg Carbohydrate 68g (Dietary Fiber 1g) Protein 10g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 8% Iron 18% DIET EXCHANGES: 4 Starch 2 Vegetable

Risotto with Peas: Just before serving, stir in 1 package (10 ounces) frozen green peas, cooked and drained.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
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GRAINS BASICS
LEARN WITH BETTY--COOKING RICE
LEARN WITH BETTY--COOKING RISOTTO
LEGUME BASICS
Mediterranean Risotto
Old-Fashioned Baked Beans
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Pork Fried Rice
RICE AND OTHER GRAINS COOKING CHART
Red Beans and Rice
Rice Pilaf
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Savory Black-Eyed Peas with Bacon
Soybeans and Rice
Spanish Rice
Three-Bean Casserole
UNLEADED BEANS