Parmesan Risotto

3 tablespoons butter
5 cups vegetable broth
2 cups Arborio rice
3/4 cup parmesan, grated
salt and pepper

1. Melt the butter in a large sauce pan over medium heat and add the rice.
2. Meanwhile, in a separate sauce pan over medium-low heat, bring the vegetable broth to a simmer.
3. Add 1/2 cup of the simmering broth to the rice. Stir frequently to prevent the rice from sticking.
4. Once the liquid begins to absorb, add another 1/2 cup of liquid. Continue adding more liquid as necessary, until the rice is tender, but slightly al dente.
5. Season the risotto with salt and pepper to taste. Stir in the parmesan cheese and serve immediately.

Makes 6 servings