Risotto

I use Arborio rice, and the recipe for cooking is on the container.

1 cup Arborio rice
olive oil
1 onion, chopped
1 clove garlic, chopped (I usually use a couple of tsp. from the jar)
3 cups chicken or vegetable broth (I use the HEB/Central Market Organics from the box)
1/2 to 1 cup grated Parmesan cheese

In a saucepan, saute onion and garlic in a little olive oil. Add 1 cup rice and stir about 1 minute until all rice is coated. Add 1 cup broth and let simmer/low boil until liquid is absorbed. Repeat with each cup of broth. After 3 cups of broth are added, risotto should be cooked (not mushy but not hard either). If it is not cooked enough, just add a little water or broth until it is cooked through. Stir in Parmesan cheese.

While risotto is cooking, sauté chopped onion, chopped orange bell pepper, sliced mushrooms, and asparagus tips in olive oil and butter. Keep covered and don’t over-cook. Serve risotto into individual bowls and top with sautéed vegetable mixture. Sprinkle with crumbled goat cheese if desired.

Substitute any vegetables you like. I also serve with grilled chicken or shrimp on top (but the vegetable is my favorite).