Risotto Pomodoro

Directions

1. 1
   In 10-inch skillet heat margarine until bubbly and hot; add onion and garlic and saute until onion is soft (DO NOT BROWN).
2. 2
   Add rice and cook, stirring frequently, until golden, about 3 minutes; stir in 1/4 cup dissolved broth mix and cover skillet.
3. 3
   Cook over medium heat until rice begins to absorb liquid, about 3 minutes (watch carefully so that rice does not burn).
4. 4
   Stir in tomato, salt, pepper, and about 1/4 cup more broth; cover skillet and cook, checking frequently, until liquid has been almost absorbed.
5. 5
   Continue cooking and adding broth as described until rice is tender but still moist, about 15 minutes (be careful that rice does not dry out completely).