Risotto instead of processed rice

A couple of months ago, I did a blog on Nutrition. Jennifer commented on her love of Rice A Roni. I have been meaning to post this recipe for her, but keep forgetting. It is for an Italian style rice called Risotto. You can find it in any grocery store, and it is easy enough for even a novice cook to make.

1 cup risotto
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped onion
3 cups free range organic chicken broth
Sea Salt and Pepper

Warm your oil and butter in pan and saute the onion. Throw a pinch of coarse sea salt in the pan a minute after the onion has started cooking, to bring out the water in the onion (as well as the flavor) After the onion has a glossy look (maybe 3 or 4 mins), add the risotto and cook stirring for 3 more minutes. Stir in broth one cup at a time, allowing it to be absorbed by the rice before adding each cup. The risotto will come to a good consistency gradually. Add pepper to taste.

Above is the most basic of recipes. There is allot you can do to spruce it up to your tastes.
My kids favorite risotto is made with tomatoes and parmesan cheese.

1 lb roma tomatoes or cherry tomatoes, cut up
1/2 cup freshly grated parmesan cheese (buy a block of it in the deli section)

Add tomatoes and cheese after most of broth is absorbed. The cheese gives the risotto a very creamy texture. The possibilities are endless with risotto. I've even made a sweet potato risotto before!
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My next recipe I post will be for couscous, another great starch for your side dishes