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Vegetable Risotto

Source of Recipe


Farrell's Kitchen






List of Ingredients



• 2 Cups broccolli flowerets
  
• 1 Cup finely chopped zucchini
  
• 1 Cup finely chopped red or green bell pepper
  
• 1 Cup finely chopped onion
  
• 2 1/2 Cups chicken broth
  
• 1 Tbl extra virgin olive oil
  
• 1/2 Cup short grain rice (NOT instant)
  
• 1/4 Cup dry white wine or water
  
• 1/2 cup freshly grated parmesan cheese
  






Instructions



1. Steam brocolli,zuccini,yellow squash and bell pepper 3 minutes or just until crisp-tender.Rinse with cold water.
   
   
2. Bring broth to a simmer in small sauce pan;keep hot on low heat.Heat oil in large heavy sace pan over medium-high heat until hot.Add onion reduce heat to medium.Cook and stir onion 5 minutes or until translucent.Add rice stirring to coat with oil.Add wine;cook and stir until almost dry.Add 1/2 cup hot broth;cook and stir till broth is absorbed.Continue adding broth 1/2 cup at a time,allowing broth to absorb before each addition and stirring frequently.(Total cooking time for broth absorption is about 20 to 30 min.)Remove from heat and stir in cheese.Add steamed vegetables and mix well.Serve hot.
   
   






Final Comments


Makes about 4- 6 servings