Risotto Pomodoro

• 4 teaspoons margarine
• 1/2 cup onions chopped
• 2 each garlic cloves minced
• 4 ounces arborio (short-grain) rice
• 1 package chicken broth dissolved in 1 cup hot water
• 1 medium tomatoes peeled, blanched, seeded, chopped
• 1 dash salt and black pepper

1. In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN).
2. Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet.
3. Cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn).
4. Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed.
5. Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).

margarine, onions, garlic, arborio, chicken broth, tomatoes, salt

Taken from recipeland.com/recipe/v/risotto-pomodoro-38510 (may not work)