Recipe: Risotto

1/2 c onion - chopped
1/2 tsp garlic - minced
2 tbsp Olive oil
1 c rice (plain white will work just fine)
4 c vegetable broth
1 c broccoli
1 tomato - diced
1/2 c carrot - chopped
1 c fontina or Muenster cheese - Shredded
1/2 c parmesan cheese
1/2 tsp dried basil

Saute the rice, onions, and garlic in olive oil 5 minutes, until rice is golden brown. Add 1 cup broth and simmer until absorbed. 

Add another cup of broth and the broccoli to the rice mixture, simmer until liquid is absorbed, stirring constantly. 

Add another cup of broth and simmer until liquid is absorbed. 

Add last cup of broth, tomato, carrot, and cheeses. Cook and stir until creamy. Add basil, stir and cook one minute.