|Canned low sodium chicken broth||3 Cup (48 tbs), undiluted|
|Water||1 Cup (16 tbs)|
|Vegetable cooking spray||1|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Arborio rice||1 Cup (16 tbs), uncooked|
|Chablis/Dry white wine||3⁄4 Cup (12 tbs)|
|Minced fresh oregano||2 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
|Freshly grated parmesan cheese||2 Tablespoon|
Combine broth and water in a saucepan; place over medium heat.
Cover and bring to a simmer; reduce heat to low, and keep warm.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green onions and garlic; saute until tender.
Add rice and next 4 ingredients.
Reduce heat to medium, and cook, stirring constantly, 4 minutes or until most of wine is absorbed.
Add 1/2 cup simmering broth mixture to rice, stirring constantly until most of liquid is absorbed.
Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup is absorbed, about 40 minutes.
Sprinkle with Parmesan cheese, and serve immediately