Veggie Brown Rice Risotto

Ingredients:

2	tbsp	margarine
1	tbsp	vegetable oil
1		onion, chopped
1	bulb	fennel, chopped
1		red bell pepper, chopped
1 1/2	cups	fresh mushrooms, quartered
1 1/4	cups	S&W® Brown Rice
2 3/4	cups	vegetable broth
1/4	cup	Parmesan cheese
2	tbsp	cilantro, finely chopped

Directions:

Heat margarine and oil in sauce pan. Sauté onion and fennel for 3 minutes. Add bell pepper and mushrooms and continue to cook for 2 minutes. Add rice, stir well, and cook for 1 minute. Add broth and bring to a boil. Lower heat to simmer. Cover, cook for 35 minutes until rice is tender and liquid is absorbed. Remove from heat and stir in cheese and cilantro.