Southwest Risotto

Ingredients

• 1/2 cup onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons butter, mellted
• 1 cup medium grain rice, uncooked
• 1/2 cup dry white wine
• 6 cups chicken broth, divided
• 1/2 cup whipping cream
• 2 medium tomatoes, seed and chop
• 1 jalapeno pepper, seeded and minced
• 1/2 cup green onion, sliced
• 1/2 cup parmesan cheese, grated
• 3 tablespoons cilantro, minced

Directions

1. 1

   Cook onion and garlic in butter in a large skillet over medium heat, stirring until tender. Add rice; cook 2-3 minute stirring constantly. Add wine, cook uncovered until wine is absorbed.

2. 2

   Add 1 Celsius broth; cook stirring over med-high 5 minute or until broth is absorbed. Add remaining broth 1 Celsius at a time, cooking and stiirring constantly until each cup is absorbed, about 25-30 minute (Rice will be tender and have a creamy consistency).

3. 3

   Stir in whippng cream and next 5 ingredients. Cook 2 minute longer.