Sunday Lunch: Risotto With Herbs

I make a lot of risotto lately, especially mushroom; it's something you can make without fresh ingredients that is nonetheless tasty. Today we had fresh basil & parsley and I made this variation:

Basil & Parsley Risotto

1/2 medium onion, minced
3/4 cup Arborio rice (I get mine from Trader Joe's, which has it for a good price)
splash white wine
2 1/2 cups chicken broth (Better Than Bouillon, because I never use a whole carton of broth before it goes bad. If you use this, add no extra salt.)
1/2 cup chopped fresh herbs
1 tbsp unsalted butter
1/4- 1/2 cup grated Parmesan cheese

Cook onion in a little olive oil over medium heat for 3-5 minutes. Add rice and stir until rice is oily. Add wine; stir and let bubble away. Then add broth, 1/2 cup at a time, and allow it to almost get dry in between additions, stirring every minute or so. Cook 20-30 minutes or until rice is not quite tender. Add herbs, butter, and cheese.