vegetarian dilled carrot risotto 

1   quart vegetable broth

2   tablespoons extra virgin olive oil

1   cup chopped onion

Heat broth in medium saucepan over low heat; bring to a simmer. Heat oil in 3 – 4 quart saucepan over medium heat. Add onion and garlic to oil; cook 2 minutes, stirring frequently. Add rice to onions, cook, stirring, 5 minutes. Add wine to rice; cook 1 – 2 minutes, or until wine is absorbed, stirring constantly. Add a ladleful of broth, stirring frequently, adding more as broth is absorbed. Continue adding broth and cooking, stirring often, until rice is al dente, 20 to 25 minutes. Stir in Dilled Carrot Tapenade; heat through. Remove from heat. Stir in parmesan cheese. Serve immediately.

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