Tomato Vegetable Risotto

2 oz onion, chopped
1 clove garlic, mined
2 tsp olive oil
2/3 c arborio rice, uncooked
1 cups vegetable broth
8 oz tomato sauce
dash black pepper
4 tbs Parmesan cheese
1 cup mixed vegetables

1. In a medium sauce pan, cook the onion and garlic in the olive oil until tender. Add the rice, stir, and cook 2 minutes. Stir in the tomato sauce, then add the broth a little at a time. Bring to boil, then reduce to low-medium heat, cover and simmer for 15-20 minutes. You'll need to keep an eye on it and stir often.

2. Remove pan from heat. Stir in vegetables and cheese. Cover and let stand 5 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JOLINAR.