Instructions: In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes.

Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.

Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes.

Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly.

Remove from the heat. Spoon the risotto into serving bowls or plates and serve.

This recipe yields 6 to 8 servings.

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