2 tbsp. olive oil
3 tbsp. butter, divided
1/4 c. minced onion
1 1/2 c. UNCLE BEN'S® rice, not instant
1/2 c. white wine
4 c. chicken broth
1/2 c. Parmesan cheese
Salt and white pepper to taste

Heat olive oil and 2 tablespoons butter in a medium saucepan; saute onion. Add rice and stir until it becomes opaque. Stir in wine and cook over medium-low heat until absorbed. Add stock, 1/2 cup at a time, stirring occasionally. Keep mixture bubbling gently. Add more stock as it is absorbed, about 20 minutes.

When rice is done, stir in 1 tablespoon butter and cheese. Season with salt and white pepper to taste.

OPTIONAL: Add 1/2 cup frozen peas when 3/4 of the stock has been absorbed. Half of the Parmesan cheese can be replaced with extra sharp white Cheddar, grated.