Risotto with Artichokes

1/2 cup finely chopped onion
2 cups sliced artichoke hearts
1 Tbsp. minced garlic
2 cups Arborio rice
1/3 cup dry white wine or beef broth
1 (14.5-oz.) can beef broth
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese

In a large skillet coated with non-stick cooking spray, sauté onion several minutes or until it begins to soften. Add artichokes and garlic and continue cooking until onion is tender. Add rice, stir and cook until rice is opaque, 1 to 3 minutes. Add the wine or broth and cook, stirring frequently, until liquid is completely absorbed, about 3 minutes. Heat the beef broth in the microwave or in saucepan on the stove until hot. Add1/2 cup of the heated broth to the rice mixture, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Continue adding remaining broth, 1/2 cup at a time, stirring constantly and letting liquid absorb after each addition. Cook until rice is creamy and the kernels just slightly "chewy," about 25 minutes. If more liquid is needed, use water. When risotto is done, season to taste with salt and pepper. Add parsley and Parmesan cheese. Stir until well blended and serve immediately. Makes 8 servings.