Red Hot Risotto

1 large onion, thinly sliced
2 green onions, finely chopped
1/2 red pepper, diced
2 cloves garlic, minced
1-1/3 cups (250g) arborio rice
2-1/2 cups (500 ml) vegetable broth
2/3 cup (1/4 pint) dry white wine
Salt and white pepper, to taste
1/4-1/2 cup (4-8 Tbsp.) soy Parmesan cheese (optional)

• In a lightly oiled, heavy pot, fry the onion, green onions and red pepper until soft and nicely browned. Add the garlic toward the end of the cooking time.
• Add the remaining ingredients, except the white pepper and soy Parmesan cheese, and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally until thick and creamy, about 30 minutes. If needed, add a tiny bit of water at a time until the rice reaches the desired consistency. Add white pepper to taste and soy Parmesan cheese, if desired.

Makes 4 servings