Joey and I have been making this risotto recipe for years. It is amazing! I make it about once a month in the fall/winter.

Vegetable Risotto
Makes about 5 cups

1 cup Arborio Rice
3 cups Vegetable Stock
2 Tb Olive oil
1 large Onion, diced
2 cloves Garlic, minced
1 head Broccoli, chopped
2 large Carrots, diced
1 medium Butternut Squash, diced
2 medium Tomatoes, diced
1.5 cups Mushrooms, diced
2 slices Munster Cheese
1/4 cup Parmesan Cheese, shredded
1 Tb Basil, dried
Salt and Pepper, to taste

1. In a medium saucepan, heat the vegetable stock on medium until boiling, then turn down to a simmer.
2. While the stock is heating in a large pot, cook mushrooms, onion, garlic, and 1/4 Tsp saltĀ  in olive oil until tender.
3. Add arborio rice and stir until the rice is golden brown. Add 1 cup of the heated stock to the vegetable mixture, stirring constantly. Add carrots, squash and continue to stir. Once the liquid is absorbed, add another 1/2 cup of stock and broccoli. Continue to stir and add 1/2 cup of stock after the liquid is absorbed, and all of the stock is absorbed. Add tomato, munster, basil and Parmesan. Serve immediately and add more Parmesan if desired.