Fresh Vegetable Risotto

Yields 4 Servings

We LOVED this meal!

I can't lie, I was surprised when even my toddlers ate the asparagus with no questions asked!

2 cups sliced fresh mushrooms (I did not use mushrooms)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, minced

2 tbsp olive (or cooking) oil

1 cup long grain rice

3 cups vegetable or chicken broth

3/4 cup bite-sized asparagus or broccoli pieces

1 medium tomato, seeded and diced (I forgot that in mine...ooops)

1/4 cup shredded carrot

1 cup fontina or Muenster cheese (4 oz)...I also left out cheese to make it healthier...and cheaper

1/4 cup grated Parmesan

3 tbsp snipped fresh basil or parsley (guess what I left out too...haha)

In a large saucepan cook the mushrooms, onion and garlic in hot oil until onion is tender but not brown. Stir in the rice. Cook and stir for 5 minutes.

Meanwhile, in another saucepan bring the broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir til liquid is absorbed. Add 1/2 cup broth and the asparagus or broccoli to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add 1 cup more broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. This should take about 15 minutes. Stir in the tomato, carrot and the remaining 1/2 cup broth. Cook and stir til rice is slightly creamy and just tender. Stir in fontina or Muenster cheese, Parmesan cheese and basil or parsley.

Serve immediately.

Recipe courtesy of Better Homes and Gardens Vegetarian Cooking For Today