Risotto

1 1/2c of uncooked Arborio Rice

2/3TBS Olive (or vegetable)oil

2/3TBS butter

2 carrots very thinly sliced-I often use the peeler so the slices are good and thin-I have also bought Julienne carrots in a bag in the produce section-they work great but are pretty expensive (like $3.29 for about 3 carrots worth)

3 or 4 C vegetable broth (a can is almost 2c, a box is almost 4)

Saute onion in the oil and butter for a few minutes until onions are kind of clear.

Add the uncooked rice.  keep stirring, and cook for a few minutes.

Add 1C of the broth. Cook it in, stirring it a lot.  Add the carrots.  Once the liquid is absorbed, add more-generally 1C at a time.  Risotto is labor intensive, so be sure you have the time to devote to stirring it.  If the heat is high, you may need more liquid, and you can always add water once your broth is used-having it cooked and creamy is the desired finished product, so slow and steady.  I usually pepper mine at some point throughout the cooking process-maybe 1/4-1/2tsp-it is to your taste.