Heat a sauté pan over medium-high heat and add 1 Tbsp. olive oil until shimmering. Add onion and sauté until translucent. Add 2 cloves minced garlic and Arborio rice, sautéing until rice starts to turn translucent, about 1-2
minutes. Add vinegar and simmer until totally absorbed. Slowly add broth, about 1 cup at a time, and continuously stir until broth is absorbed. Continue cooking until rice is al dente, about 18-20 minutes. Stir in parmesan cheese and white beans and
cook for another 1-2 minutes to heat through. Season with salt and pepper to taste.