Tomato and Cheese Risotto

Description
Makes 4 servings.

Ingredients

 * 2 medium tomatoes, diced
 * 2 tablespoons butter or margarine, divided
 * ½ cup chopped onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * 2 cups chicken broth, divided
 * 3 cups water
 * ½ cup shredded mozzarella cheese
 * ¼ cup shredded Swiss cheese
 * ¼ cup grated Parmesan cheese
 * ¼ cup milk
 * salt and ground black pepper

Directions

 * 1) Cook tomatoes in 1 tablespoon butter in large non-stick skillet over medium heat.
 * 2) Remove tomatoes; set aside.
 * 3) Cook onion in remaining 1 tablespoon butter until soft.
 * 4) Add rice; stir 2 to 3 minutes.
 * 5) Add wine; stir until absorbed.
 * 6) Increase heat to medium high; stir in 1 cup broth.
 * 7) Cook, uncovered, stirring frequently, until broth is absorbed.
 * 8) 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.
 * 9) It will take approximately 25 to 30 minutes.
 * 10) Stir in mozzarella cheese, Swiss cheese, and Parmesan cheese, milk and reserved tomatoes.
 * 11) Add salt and pepper to taste; serve immediately.