Chelsea's Risotto

Risotto:

-1 TBSP Olive Oil
-1/4 onion, chopped
-4 cloves garlic, chopped
-1 pound meat-last night I used chicken breasts in bite size pieces, I've used chicken sausage, you could use ham, bacon, anything really
-~15 mushrooms, chopped
-Some sort of green veggie-last night I use broccoli (chopped small) but I've used spinach before
-Some marinated artichoke hearts, chopped (this is optional, but oh so good)
-Roasted bell peppers, chopped (optional)
-1 cup Arborio rice (or some other short grained rice)
-4 cups chicken broth
-3 TBSP Butter
-1 TBSP paprika
-S+P to taste

Directions:

-In a big skillet, brown the onions and garlic and meat in olive oil over medium high heat.
-Add mushrooms, artichokes, and peppers and cook until mushrooms soften.
-Add rice and broth and seasoning.
-Let it simmer away (with lid off) and stir, stir, stir. Stir a lot.
-About 10 minutes after you add the rice, add your green veggies and butter.
-Stir.
-When it's creamy and no longer soup like, it's done.
-YOM.