The Risotto I Make

(Features meat)

1/4 onion, chopped -- you may want more, since I hate onions.

5 cloves garlic, chopped finely or pressed into the pot -- more if you like it. Everybody likes garlic, right?

mushrooms -- how many? Well, how many do you have? A package seems about good, but you know, I'm always up for more mushrooms. Conversely, it seems silly to run to the store if you have half a package. So around 8 oz. of mushrooms, give or take.

1 T basil

4 c. chicken broth

1 1/2 c. rice -- Minute Rice will do fine if you usually think Minute Rice will do fine. This doesn't require a more special rice than you usually use. I no longer find Minute Rice palatable, but the recipe will still work.

1 chicken breast, cooked and chopped (or chopped and cooked, your call)

some slivered almonds -- I used about 1/3 c., but 1/2 c. would not be extravagant

1 c. chopped tomato -- or less, whatever

1 c. broccoli, cooked and chopped -- OPTIONAL

Saute the onion, garlic, mushrooms, and basil together. Heat the broth up a bit separately. Add the rice and cook for 1-2 minutes. Add the broth, slowly stirring. Cook, uncovered, for about 20 minutes, or until it's creamy and pleasant. You'll know: it'll stop looking like soup and start looking like risotto. The almonds can go in pretty much at any step. Then add the chicken and tomatoes and (if used) broccoli. Don't cook them extensively -- just a minute to warm them will be fine. Serve sprinkled with Parmesan cheese.