Basic Risotto

1. In large skillet, heat margarine and oil and saute onion for 5 minutes or untl tender.  Add rice and stir for 2 minutes to coat well.  Add wine, cooking for 30 seconds.  Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding next.  Add the cream style corn, stirring until mixture is creamy.  Add cheese and veggies of your choice, stirring until well heated.

Note:  The risotto will cook in about 30 minutes; add more broth if needed.  Risotto is done when rice is tender but firm to bite.