Vegetable Risotto

• 2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive or cooking oil
• 1 cup Arborio rice
• 3 cups vegetable or chicken broth
• 3/4 cup bite size asparagus pieces
• 1 medium tomato, seeded and chopped (2/3 cup)
• 1/4 cup shredded carrot
• 1 cup shredded fontina cheese
• 1/4 cup grated parmesan cheese
• 3 tablespoons snipped fresh basil
• Tomato slices

1. Bring broth to boiling, then simmer.
2. Meanwhile, cook mushrooms, onion, and garlic in hot oil in large saucepan until tender. Stir in uncooked Arborio rice; cook and stir for 5 mins.
3. Slowly add 1 cup broth to rice mixture, stirring constantly over medium heat until broth is absorbed.
4. Add another 1/2 cup broth and asparagus, stirring constantly until broth is absorbed.
5. Add another 1 cup broth, 1/2 cup at a time, stirring constantly until absorbed (~15 mins).
6. Stir in chopped tomato, carrot, and remaining 1/2 cup broth.
7. Cook and stir until rice is slightly creamy and just tender.
8. Stir in fontina, parmesam, and basil.
9. Garnish with tomato slices.

mushrooms, onion, garlic, olive, arborio rice, vegetable, bite size asparagus, tomato, shredded carrot, fontina cheese, parmesan cheese, fresh basil, tomato slices

Taken from www.epicurious.com/recipes/member/views/vegetable-risotto-50084012 (may not work)