Mushroom Risotto

Ingredients

• 4 cups chicken broth
• 4 Tablespoons butter
• 2 lbs. mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 1/4 cups arborio rice
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh rosemary

Directions

1. In large saucepan, fry mushrooms in 2 Tablespoons butter for 3 minutes.
2. Add onions and garlic fry an additional 3-4 minutes.
3. Add chicken broth and rice and bring to a boil.
4. Reduce heat and simmer, covered for 20 minutes.
5. Remove from heat, and stir in remaining butter, parmesan cheese and rosemary.
6. Season with salt and pepper to taste and serve with pan fried baby tomatoes.