Stir in yogurt and grated cheese. Season to taste with salt and pepper. Makes 4 servings. In large heavy skillet coated with nonstick cooking spray, saute onion several minutes or until it begins to soften. Add wine or broth and cook, stirring frequently, until liquid is completely absorbed, about 3 minutes.
Heat can of beef broth in microwave or in saucepan on range until hot.
Continue adding remaining broth, half cup at a time, stirring constantly and letting liquid absorb after each addition. If more liquid is needed, use water. When risotto is done, season to taste with salt and pepper. Add parsley and Parmesan cheese. Stir until blended well and serve immediately.