Southwest Risotto

• 1/2 cup onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons butter, mellted
• 1 cup medium grain rice, uncooked
• 1/2 cup dry white wine
• 6 cups chicken broth, divided
• 1/2 cup whipping cream
• 2 medium tomatoes, seed and chop
• 1 jalapeno pepper, seeded and minced
• 1/2 cup green onion, sliced
• 1/2 cup parmesan cheese, grated
• 3 tablespoons cilantro, minced

1. Cook onion and garlic in butter in a large skillet over medium heat, stirring until tender. Add rice; cook 2-3 minute stirring constantly. Add wine, cook uncovered until wine is absorbed.
2. Add 1 Celsius broth; cook stirring over med-high 5 minute or until broth is absorbed. Add remaining broth 1 Celsius at a time, cooking and stiirring constantly until each cup is absorbed, about 25-30 minute (Rice will be tender and have a creamy consistency).
3. Stir in whippng cream and next 5 ingredients. Cook 2 minute longer.

onion, garlic, butter, grain rice, white wine, chicken broth, whipping cream, tomatoes, pepper, green onion, parmesan cheese, cilantro

Taken from www.food.com/recipe/southwest-risotto-395699 (may not work)