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Warm the broth in the microwave or in a small saucepan.
Add olive oil and onions to a medium saucepan and cook over medium-high heat until tender, about 3-4 minutes.
Stir in rice and garlic and cook until rice starts to lightly brown, about 5 minutes.
Add wine and cook, while stirring, until evaporated.
Add warmed broth ½ cup at a time, stirring until evaporated after each addition. This will take about 20 minutes.
Remove from heat, stir in parmesan cheese (reserve a couple of tablespoons for garnish), butter and parsley.
Taste and season with salt & pepper as needed.