Mmm, risotto. So creamy, so yummy, and I can make it up as I go. Those really are the best recipes! For this risotto, I used brown rice, broccoli, cauliflower, and the requisite onion. Yum!

Risotto

Ingredients:

1/2 to 1 onion, chopped small

3 cups brown or white rice (cook time is about twice as long for regular brown rice, about 1 to 1 1/3 hours...)

1/4 cup wine or water

pinch of salt and pepper

4 to 6 cups broth, chicken, vegetable, or beef, you choose. (See, isn't this fun?)

4 to 6 T. Butter

Various veggies, chopped small and steamed

Nuts of any variety (I like walnuts or pine nuts)

1/2 to 1 c. shredded cheese (I used mozzarella)

Directions:

Heat broth on low in a small saucepan.

Sauté onion in 2 T. of butter. When soft, about 2-3 minutes, add rice and stir. Once rice is fully coated in butter, and butter is nearly gone, add the wine/water. Sprinkle with salt and pepper. Stir, and stir every minute or so until wine is nearly cooked out, then add about a half cup of the broth. The mixture should never be soupy or too dry. Stir each time you add more broth, and otherwise continue to stir at 1 minute intervals. After about 20 minutes for white rice, and 40 minutes for brown rice, you can begin tasting the rice to see if it's nearly cooked. It should be soft when cooked, but still have a faint crunch in the center of the grain.

When rice is done, stir in vegetables and/or nuts until veggies are heated through. Stir in a handful or two of cheese and last 2-4 T. of butter (depends how creamy and, inversely, healthy, you want this...) and serve with a sprinkling of cheese on top. Enjoy!