Tomato Risotto - cooking recipe

Ingredients

3 tablespoons butter
5 green onions, cut into 1/2-inch lengths (about 1 cup)
1 1/2 cups arborio rice or 1 1/2 cups medium-grain white rice, uncooked
14 1/2 ounces chicken broth
14 1/2 ounces diced tomatoes with green pepper celery and onion, undrained
3/4 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preparation

In a large skillet over medium heat, melt butter.
Add onions, cook and stir for one minute than add rice.
Stir frequently and cook for 2 minutes.
Add broth and undrained tomatoes, bring to a boil.
Cover and reduce heat to low; simmer for 20 minutes stirring occasionally.
Uncover skillet and simmer an additional 5 minutes, stir occasionally.
Remove from heat, stir in cheese, salt, and pepper.
Serve immediately.