| 1 cup | Arborio rice |
| 3 cups | Chicken or vegetable stock |
| 1 | Medium onion, finely chopped |
| 1 t | Olive oil |
| 1 t | Butter or margarine |
| 3 cups | Mixed vegetables chopped (Choose your favorites such as red peppers, summer squash, and mushrooms or use a bag of frozen mixed vegetables) |
| 1/2 cup | Fontina cheese, shredded |
Sauté onions in the olive oil and butter until translucent over medium heat for about 2-3 minutes.
Add the rice and sauté for an additional 1-2 minutes, stirring constantly, until rice is coated with oil mixture and begins to turn yellow.
Reduce heat and add 1 cup of the stock. Simmer slowly while stirring constantly until all the stock is absorbed. Repeat with a second cup of stock.
Add vegetables and a third cup of stock. Simmer and stir constantly until rice and vegetables are cooked.
Fold in fontina cheese for a creamy risotto if desired. Cooked chicken or shrimp may also be added to add protein or for variety.