Two-Cheese Risotto

3 tablespoons extra-virgin olive oil, divided

1 cup onion (about 1), finely chopped

2 cloves garlic, finely chopped

8 cups low-sodium chicken broth

16 ounces arborio rice

½ cup white wine

1 cup freshly grated parmesan cheese

¼ cup freshly grated asiago cheese

½ teaspoon kosher salt

In a small skillet over medium heat, add 1 tablespoon olive oil. When hot, add onions and saute 8 minutes. Add garlic and cook 2 minutes more. Remove from heat.

In a large pot over low heat, add broth and bring to a simmer.

In a 6-quart pot over medium heat, add remaining 2 tablespoons olive oil. When oil is hot, add rice. Cook 7 minutes, stirring constantly to prevent sticking.

Add wine to hot rice and continue stirring until all wine has evaporated.

Add one ladle of warm broth (about frac12; cup) to rice and constantly stir with a wooden spoon or heat safe spatula until the rice has absorbed all liquid. Repeat, adding 1 ladle of broth each time, stirring constantly. Continue until rice will not absorb any more liquid. This will take 20-25 minutes.

Add sauteed onion mixture to rice. Rice should have a thick, souplike consistency. Remove from heat and stir in cheeses and salt.

Serves 16.

Nutrition values per frac12;-cup serving: 175 calories (25.7 percent from fat), 5 g fat (1.5 g saturated fat), 25 g carbohydrate, 1 g fiber, 7 g protein, 10 mg cholesterol, 180 mg sodium.

#8220;The Complete Idiot's Guide to The Mediterranean Diet#8221; by Kimberly Tessmer and Stephanie Green (2010 Alpha Books)