Fresh Vegetable Risotto

• 2 c. sliced mushrooms
• 1 medium onion, chopped (1/2 c.)
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 1 c. long grain rice
• 3 c. chicken broth
• 3/4 c. bite-size asparagus or broccoli pieces
• 1 medium tomato, seeded and diced
• 1/4 c. shredded carrots
• 1 c. shredded Muenster cheese
• 1/4 c. grated Parmesan
• 3 Tbsp. fresh basil

1. In a large saucepan, cook mushrooms, onion and garlic in hot oil until onion is tender, but not brown.
2. Stir in rice.
3. Cook and stir for 5 minutes.
4. In another saucepan, bring broth to a boil. Reduce heat and simmer.
5. Slowly add 1 cup of broth to rice mixture, stirring constantly.
6. Continue to cook and stir until liquid is absorbed.
7. Add 1 cup more broth, 1/2 cup at a time, stirring constantly until broth is absorbed.
8. It should take 15 minutes.
9. Stir in tomato, carrot and remaining half cup broth. Cook until rice is slightly creamy and just tender, stirring constantly.
10. Stir in cheeses and basil.
11. If desired, garnish with tomato slices.
12. Serve immediately.
13. Makes 4 servings.

mushrooms, onion, garlic, olive oil, long grain rice, chicken broth, bitesize asparagus, tomato, carrots, muenster cheese, parmesan, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446537 (may not work)