Very Cheesy Risotto

Directions

1. 1
   In a large saucepan or pot, melt the margarine over medium-high heat. Add the olive oil. Add chopped carrots and onion, and cook until carrots are tender and onion is translucent, about 5 to 7 minutes.
2. 2
   Meanwhile, heat the vegetable broth in a large pot. It should be just below boiling or at a rolling boil when added to the rice.
3. 3
   Add arborio rice to the pot.
4. 4
   Add the white wine to the rice, carrots, and onion. Stir until it has been absorbed by the rice.
5. 5
   Add the vegetable broth a half-cup at a time to the rice. You will need to stir the rice until each half-cup of broth is absorbed before you add the next half-cup.
6. 6
   Keep adding the liquid until rice is tender. This will take about 20 minutes. I can usually set a timer on this.
7. 7
   Remove from heat and stir in cheeses. Serve hot and enjoy!