Easy Risotto

A recipe for an easy risotto, great on a night you want a home cooked meal but don't have a lot of time!...makes 3-4 portions for a side dish; 1-2 for a main dish

2/3 chopped onion (from a medium onion)
1 small can mushrooms (cooks faster than fresh for this recipe)
2 tablespoons margarine (you can use soy butter to make this dairy-free)
2/3 cup uncooked arborio rice
2 cups of chicken broth (usually equivalent to 1 can - reduced sodium works just as well as regular)
salt/pepper to taste


In a medium saucepan, melt the margarine. When melted, add chopped onion and stir occasionally until tender. Add the rice and stir approximately 2 minutes with hot margarine and onion, or until rice begins to turn toasty color. Add the chicken broth and bring to boil.
Reduce the heat and simmer, covered, for approximately 20 minutes. 5 minutes before the rice is done, stir in mushrooms and then replace cover. You know its ready when the rice has a creamy consistency and has absorbed most of the liquid.
Let stand for a few minutes, then serve and enjoy!
(you can add many different kinds of vegetables to this recipe - if they're fresh, add them in the beginning. If frozen, add them about 10-12 minutes into cooking the rice. If canned, add them 5 minutes before the end)