- 4 cups low-salt chicken broth
- 1/2 large red onion, chopped (about 1 cup)
- 1 1/2 cups arborio rice (about 10 ounces)
- 1/2 cup shredded Asiago cheese (about 1 ounce)
Bring broth and 1 cup water to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add rice and stir 1 minute. Pour 2 1/2 cups warm broth mixture into rice mixture; bring to boil, stirring. Reduce heat to low; cover pot and simmer until liquid is absorbed, about 10 minutes. Add remaining broth mixture to pot; bring to boil and stir 1 minute. Remove pot from heat and stir in shredded Asiago cheese. Season to taste with salt and pepper. Cover and let stand 5 minutes. Transfer risotto to bowl and serve.