Guest "Chef" Recipe: Classic Risotto

She's back! Caitlin is back with another wonderful recipe for a classic comfort food.

Classic Risotto
1 tablespoon margarine
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth,divided (up to ½ cup additional broth may be needed at end of recipe)½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper

In a nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil overmedium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirringfrequently, until onion is tender.
Stir in rice. Cook, stirring occasionally, until edges of kernels aretranslucent. Stir in ½ cup chickenbroth. Cook about 3 minutes, stirringconstantly, until broth is absorbed.
Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirringfrequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still“crunchy,” add more broth and continue to cook until rice is soft.
When rice is just tender andmixture is creamy, stir in cheese and pepper.

Caitlin says: "Definietly add mushrooms and you do not need to use as much parmesan cheese which will make it healthier. I like to add more onion."