Green Vegetables Risotto

Green Vegetable Risotto:
1 small bag arborio rice (about 2 cups)
1 onion diced
3/4 cup white wine
5 cups chicken stock
1 tbs butter
1 tbs oil
1oz cream cheese
1/2 cup parmesan cheese
half a lemon
2 tsp salt
1/2 tsp pepper
vegetables: (your choice)
        I used green beans, spinach, and peas

Risotto is a process, but well worth the 30 minutes for a silky creamy dish.

Melt butter with oil in bottom on large pot. Add onion and cook till tender about 5 minutes. Mix in rice until each grain is coated with oil and butter. Keep heat on medium- medium high for a steady simmer and add the wine. Stir constantly until wine is absorbed. Add chicken stock one cup at a time stirring constantly after each cup until stock is absorbed, then add the next. When you add the fifth cup of stock add the vegetables, (i like to cut mine into bite size pieces) Once the fifth cup of stock is absorbed you will have a creamy thick consistency, add cheeses, juice of half a lemon, salt and pepper. Mix well and serve.  Great served as the main dish or a side item.

Note: the process of add the liquid slowly to uncooked rice allows the rice to release it starched and develop a creamy texture. The constant stirring helps with the process.