Quick 'N Easy Risotto

Well, since I'm a member of this here blog, and since I cooked something I've never cooked before, I figured I would post something. I've never made risotto before, and I think it turned out all right. I got the recipe off the lid of a Parmesan cheese container, which really is one step above using a recipe off the back of a Ritz cracker box. Admittedly, it was slightly bland. I had hoped the wine would give it more of a kick, but I still enjoyed it.

Here's the recipe, not so much because you'll want to try it, but this way I can throw out the lid.

2 Tbsp olive oil
1 cup chopped mushroom
1/3 cup chopped onion
1 cup long-grain rice, uncooked
1 1/2 cup water
1/2 cup dry white wine
3/4 cup parmesan cheese
1/4 cup milk

Heat oil on medium heat. Add mushrooms and onion. Cook and stir 5 minutes. Stir in rice, water, and wine. Bring to boil, cover. Reduce heat to low. Simmer 20 minutes or until rice is tender. Stir in 1/2 cup of cheese and milk. Serve with remaining cheese.

Makes 4 to 6 servings, though I pretty much ate half of it tonight. I'm not sure if you're supposed to have risotto as the main course, but that's how things turned out tonight.