MontereyJack and Mushroom Risotto *



                           2 cups chopped mushrooms (about 8 ounces)
                           2 cups chopped onions (about 2 large)
                           2 cups uncooked Arborio or other short grain rice
                           2 cups white wine or apple juice 5-1/2 to
                           6 cups hot Vegetable Stock*
                           1/2 cup shredded part-skim
                              monterayjack cheese
                           2 tablespoons grated Parmesan cheese
                             2 tablespoons chopped fresh chives

                                   *Substitute
                             6 cups hot water and
                             2 tablespoons vegetable or chicken
                             bouillon granules for the Vegetable Stock.
                             monterayjack for mozeralla



Risotto is an Italian rice dish made by slowly stirring hot liquid into rice
until it is creamy. Arborio rice holds up well to this technique and is the
rice of choice, but regular short-grain rice also works well.

Spray 3-quart saucepan with nonstick cooking spray.  Cook mushrooms
and onions in saucepan over medium heat about 5 minutes,stirring occasionally, until onions are tender. Stir in rice. Cook 3 minutes, stirring constantly.

Stir in wine and 2 cups of the Vegetable Stock. Heat to boiling; 
reduce heat to medium. Cook uncovered about 5 minutes, stirring occasionally,
until most liquid is absorbed. Stir in 1 cup of the stock. Cook, uncovered,
stirring occasionally, until most liquid is absorbed.  Repeat with remaining
stock, 1 cup at a time, until rice is tender and mixture is slightly
thickened. Stir in remaining ingredients.  6 servings