Recipe - Latin Risotto

3 One half cup Knorr's vegetable stock, (3
One half to 4)
2 tablespoon Olive oil,
1 Onion, finely chopped
1 teaspoon Salt,
One half teaspoon Freshly ground pepper,
2 Poblano chilies, roasted,
julienned
2 Garlic cloves, minced
1 teaspoon Ground cumin,
One fourth teaspoon Ground cinnamon,
5 One half cup Arborio rice,
One half cup Dry white wine,
One half cup Grated Manchego cheese,

Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large
saucepan over medium high heat. Add onion and saute until translucent,
about 5 minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute.
Add rice and stir until coated with onion mixture. Add wine and stir until
almost all liquid evaporates. Add 1 cup stock and stir until almost all
liquid evaporates. Continue adding stock and stirring until rice is tender
but still firm to bite and mixture is creamy, about 20 minutes. Remove from
heat. Add One fourth cup cheese and stir until melted. Spoon risotto into bowls.
Top with remaining chili and cheese.

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