Vegetable Risotto

2 Jan

2 cups broccoli florets, chopped

1 cup finely chopped zucchini

1 cup finely chopped yellow squash

1 cup finely chopped red bell pepper

2-1/2 cups chicken broth

1 TBSP olive oil

2 TBSP finely chopped onion

1/2 cup arborio or other short grain rice (orzo works great too)

1/4 sweet white wine or chicken broth

1/3 cup fresh grated Parmesan cheese

Steam broccoli, squashes, and bell pepper 3 minutes or just until tender crisp. Rinse in cold water; drain and set aside.

Bring broth to a boil in a small saucepan; keep hot over low heat. In a heavy large saucepan heat olive oil over medium high heat. Add onion; reduce heat to medium. Cook and stir about 5 minutes or until translucent. Add rice, stirring to coat grains; cook and stir 2 minutes; Add wine; cook and stir until almost dry. Add 1/2 hot broth; cook and stir until broth is absorbed. Continue adding broth, 1/2 cup at a time, cooking broth is absorbed after each addition; stir frequently. total time is about 20 minutes. Remove from heat and add cheese. Add vegetables; mix well.

Serves 6

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