Sauté 1 finely chopped onion in 2 tablespoons of olive oil for 3-4 minutes until translucent. Add 2 minced garlic cloves for another minute.

Stir in 1 cup of Arborio rice and toast for 2 minutes until slightly translucent.

Pour in 1/2 cup of dry white wine and let bubble for 1-2 minutes, stirring until mostly absorbed.

Gradually add 4 cups of vegetable broth, stirring gently and allowing absorption before each addition for 18-20 minutes.

Remove from heat, stir in 1/2 cup grated Parmesan cheese and 2 tablespoons of butter until creamy.

Fold in optional ingredients like cooked vegetables or proteins until heated through.

Serve immediately, adjusting seasoning with salt and pepper as needed, garnished with extra Parmesan.