Method

1. Melt the butter in a wide deep saucepan or skillet on medium-high heat. Add the onion and garlic and fry for a few min.
2. Add the rice and coat in the butter mixture. Cook for 1 min until translucent.
3. Add the wine and cook until it evaporates and alcohol has burnt off for a couple of min.
4. Meanwhile, strain the Hearty Chicken Soups and set aside the vegetables and chicken.
5. Turn the heat down to low, and add strained stock, ¼ cup at a time, until it is absorbed. Stir regularly (every minute or so, so it does not stick). It should take around 20 min.
6. Gently fold in the butter and Parmesan cheese.
7. Stir the vegetables and chicken through the risotto until heated. Buon Appetito!