INGREDIENTS

1. 1 1/2cups slicedfresh mushrooms
2. 1/2cup dicedcarrots
3. 1/2cup choppedonions
4. 2clovesgarlic, minced
5. 2tablespoonsolive oil
6. 1cuparborio riceor risotto rice
7. 3cupswater
8. 1tablespoon herb-oxchicken bouillon granules
9. 1/2cupcooking sherryor white wine
10. 1cup shreddedFontina cheese
11. 1/4cup gratedparmesan cheese
12. choppedfresh parsley, for garnish
13. dicedfresh tomatoes, for garnish

DIRECTIONS

1. In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender.
2. Add uncooked rice.
3. Cook and stir over medium heat 3-5 minutes or until rice is golden brown.
4. Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil.
5. Slowly add one cup of the broth to the rice mixture, stirring constantly.
6. Cook and stir over medium heat until liquid is absorbed.
7. Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy.
8. Add cheeses and stir until well blended.
9. Garnish, if desired, with fresh parsley and diced tomato.