Step 1: In a medium saucepan bring the broth to a simmer.
Step 2: In a large pan over medium high heat heat the oil and then add the onion and salt and saute for a few minute or until translucent. Stir in the rice and saute for 5-10 minutes, stirring constantly. Then stir in the wine or water or the 1/2 cup broth.
Step 3: Start adding the hot stock to the rice 1 cup at a time, stirring until it is absorbed before adding more broth -- adding one cup at a time until 6 cups have been added and the rice is soft. If needed you can add another 1/2 cup at this time or until rice is creamy. Add the vegetables; cover pan and cook for 3-5 minutes. Turn off the heat; uncover pan and stir in the cheese. If needed add additional salt and pepper.
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