Basil-Parmesan Risotto with Grilled Chicken

1 Cup Arborio Rice
1 Cup Chopped Red Onion
2 Chicken Breasts
3/4 Cup Parmesan Cheese
3/4 Cup Chopped Basil
3 Tbsp. Butter
3 Cloves Garlic
1 Cup White Wine
2 Cans Chicken Broth
Salt
Pepper
Granulated Garlic

Heat chicken broth in 2 quart saucepan over low heat.  Melt butter in large saute pan over medium heat and add onion and garlic and cook until translucent, stirring constantly.  Add rice, salt, and pepper and stir constantly until rice is slightly browned.   Add half of the wine and stir until absorbed and then do the same with the rest of the wine.  Begin adding the chicken broth 1/2 cup at a time stirring constantly until absorbed, leaving risotto slightly creamy.  Remove from heat and stir in Parmesan cheese and chopped basil.  Season chicken with salt, pepper, and granulated garlic and grill and serve over the risotto.  Enjoy!