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Beer-Cheese Risotto

Here is a recipe I made up. It turned out to be really good (albeit probably not the healthiest thing in the world).

Beer-Cheese Risotto
Broth:
3 c. water
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. garlic powder
approx. 1/2 tsp. black pepper
approx. 1/2 tsp. mushroom powder
1 tbsp. soy sauce

Mix all of the above ingredients for a vegetarian broth approximating the flavor of beef broth.

Risotto:
olive oil
1 c. arborio rice
12 oz. beer (I used Rogue Santa's Private Reserve [link])
3 c. broth (see above)
8 oz. extra sharp cheddar cheese, shredded

Coat the bottom of a medium saucepan with olive oil and heat to medium-high.
Add arborio rice and cook until browned.
Add beer approximately 3 oz. at a time, just covering the rice. Stir, allowing the rice to soak up all the beer before adding the next portion.
Add broth in amounts sufficient to just cover the rice. Stir, allowing the rice to soak up the broth before adding the next portion.
When all the beer and broth have been added, the rice should already have a somewhat creamy texture. Now remove from heat and stir in the cheese. Now it's ready, and delicious.

For us, I think it made 4 servings. I also simmered some broccoli in a small amount of the broth, which worked quite well.