Rocking the Risotto

A quick update on the 50 Million Pound Challenge that doesn't consider vegetarians - I got a note back from the doctor in charge of the food plan and he tells me this:

"Unfortunately, we can't change the diet that's currently on the website. We understand that many people have different dietary restrictions and requirements, but we currently lack the ability to alter the plan. However, you might want to try the 4 Day Diet which can be modified to meet your needs. Many vegans and vegetarians have found success with this plan as it has been better suited for their eating style since it allow substitutions and is more flexible."

The 4 Day Diet? Yea, you have to purchase that. While I truly appreciate the doctor's response, once again I'm left wondering why we vegetarians are overlooked by a meat-eating world (and a medical community) that is constantly expressing interest in cutting out meat from their diets. The eternal conundrum.

Perhaps if they ate more risotto, they'd understand. Mind you, I don't make a lot of risotto because it seems to be the only thing some restaurants can serve that's truly vegetarian. I appreciate the offer, but after five restaurants in a row, I begin to see the "offer" as more of an easy cop-out instead of truly understanding the vegetarian population. Whatever. Let's just say the doctor's note put me in a mood. It's certainly not as bad as the "vegetarian" meal I was served at a wedding a few years ago. I ask you - could YOU survive on a pile of white rice and three broccoli stalks?

Anyway, I've been wanting to make risotto, but not just any risotto. I looked for recipes, but nothing was really speaking to me. So I concocted this one, and my husband fell in love with me all over again (so he says). ;) I used smoked Gouda, which turned a good dish into an amazing one.

Cheese Risotto with Smoked Gouda

1/4 cup chopped onion
1 cup arborio rice
2 1/2 cups vegetable broth
1/2 cup white wine (I used Riesling)
1/2 cup grated or shredded Parmesan
1/3 cup smoked Gouda, diced small
salt and freshly ground pepper to taste

In a large saucepan, heat onion in 2 Tbls. water, covered, until onion is soft (2 minutes). Add rice, broth, wine and salt and pepper and bring to a boil. Reduce heat, cover and simmer 20-25 minutes, stirring occasionally, until rice is al dente. Turn off heat and add cheeses, stirring well.

Can anyone explain how to make risotto without standing over it? Even then the darned stuff sticks like glue to the bottom of the pan. What do you do?