Tomato and Cheese Risotto

== Description ==
Makes 4 servings.
== Ingredients ==
* 2 medium tomatoes, diced
* 2 tablespoons butter or margarine, divided
* ½ cup chopped onion
* 1 cup uncooked U.S. arborio or medium-grain rice
* ⅓ cup dry white wine
* 2 cups chicken broth, divided
* 3 cups water
* ½ cup shredded mozzarella cheese
* ¼ cup shredded Swiss cheese
* ¼ cup grated Parmesan cheese
* ¼ cup milk
* salt and ground black pepper
== Directions ==
# Cook tomatoes in 1 tablespoon butter in large non-stick skillet over medium heat.
# Remove tomatoes; set aside.
# Cook onion in remaining 1 tablespoon butter until soft.
# Add rice; stir 2 to 3 minutes.
# Add wine; stir until absorbed.
# Increase heat to medium high; stir in 1 cup broth.
# Cook, uncovered, stirring frequently, until broth is absorbed.
# Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
# It will take approximately 25 to 30 minutes.
# Stir in mozzarella cheese, Swiss cheese, and Parmesan cheese, milk and reserved tomatoes.
# Add salt and pepper to taste; serve immediately.
Category:Italian Recipes
Category:Tomato Recipes
Category:Parmesan cheese Recipes
Category:Risotto Recipes
Category:Swiss cheese Recipes
Category:White wine Recipes
Category:Mozzarella Recipes