Steps
1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate pan, heat olive oil and butter over medium heat. Add the chopped onion and sauté until translucent and slightly caramelized, about 5-7 minutes.
3. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine (if using) and let it absorb completely.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
7. Remove from heat, stir in the Parmesan cheese, parsley, thyme, salt, and pepper to taste.
8. Serve warm, garnished with additional herbs if desired.