Tomato and Cheese Risotto

Description
Makes 4 servings.

Ingredients

 * 2 medium tomatoes, diced
 * 2 tablespoons butter or margarine, divided
 * 1/2 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/3 cup dry white wine
 * 2 cups chicken broth, divided
 * 3 cups water
 * 1/2 cup shredded mozzarella cheese
 * 1/4 cup shredded Swiss cheese
 * 1/4 cup grated Parmesan cheese
 * 1/4 cup milk
 * salt and ground black pepper
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted
 * 1/2 cup flaked coconut, toasted

Directions
Cook tomatoes in 1 tablespoon butter in large non-stick skillet over medium heat. Remove tomatoes; set aside.

Cook onion in remaining 1 tablespoon butter until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in mozzarella cheese, Swiss cheese, and Parmesan cheese, milk and reserved tomatoes. Add salt and pepper to taste; serve immediately.