Sweet Sesame Risotto

This Risotto has a lot of flavors and tastes great by itself or next to a simple, quality steak. Love it!

1 1/2 c. Arborio rice, uncooked
1/2 cup sesame seeds
1 medium onion, diced any size
6 to 10 T. olive oil
2 and a 1/2 c. organic Chicken broth
1/2 c. carrot/apple juice mix
about 1 c. coconut water
1 or 2 medium tomatoes, chopped
1 or 2 cups finely chopped zucchini
2 handfulls of spinach
1/2 cup parm cheese
1 T. salt
1/2 t. Worcestershire Pepper
1 t. Oregano

Instructions:
Saute 2 to 3 T. oil and onions
When onions are cooked, add more oil, a dash of salt, rice and sesame seeds. Stir for 3 minutes of medium to high heat. (Do not stop stirring if on high heat). Sesame seeds with brown first. When the rice starts to brown just barely, add 1 and 1/2 cup chicken stack. Stir briefly. Cover lower heart to medium/low and set the timer for 7 minutes. (This is when I usually cut the rest of the veggies and start prepping steak)
After 7 minutes, remove lid, stir briefly, add 1 cup chicken broth and half cup juice. Then add spices, peppers, salt, tomatoes, zucchini. Cover, check heat, set timer for 7 minutes. (This is when I prep the spinach, get out the cheese, and get out the coconut water.)
After 7 minutes, your mixture might not be as dry this round as it was after the first round. This is because of the tomatoes, which add moisture. If it still looks very liquidity, stir for 30 seconds, and then put the lid on for another 2 minutes. When most of the liquid is absorbed, add 1 cup of coconut water (high it vitamin c). Cover. Set the timer for 7 minutes. (This is when I finish or start prepping the rest of the meal: put the steak in the oven or on the grill, start the steamer on the side veggies, set the table, get drinks.)
After 7 minutes, if the mixture is still very wet, remove the lid, turn up the heat and stir for 1 or 2 minutes. When some of the moisture has soaked in, add the spinach. Stir until it is wilted. Remove from heat. Add cheese, and cover until serving.