Toasted Pecan Risotto

Ingredients

• 16 oz arborio rice 
• 4 cups chicken broth divided
• 0.3 cup parsley fresh chopped
• 2 cloves garlic minced
• 1 Tbsp olive oil 
• 1 medium onion chopped
• 0.5 cup polly-o parmesan cheese shredded
• 1 cup planters pecan pieces toasted

Equipment

• frying pan

Directions

1. Heat oil in large skillet.
2. Add rice, onion and garlic. Cook until onion is tender, stirring frequently.
3. Add 1 cup of the broth; cook until all of liquid is absorbed, stirring constantly. Repeat with remaining broth, adding 1 cup of broth at a time and cooking until all of the broth is added, liquid is absorbed and rice is just tender.
4. Add remaining ingredients; mix well.
5. Serve immediately.