Spring Risotto

Directions

1. 1
   Chop the onion, carrot and zucchini.
2. 2
   Stir fry the chopped ingredients, until soften.
3. 3
   Add the rice and stir fry a little bit.
4. 4
   Add a scoop of chicken broth and the peeled tomato.
5. 5
   Keep adding scoop by scoop of the broth for about 16-18 minutes.
6. 6
   Keep stirring during the whole process.
7. 7
   Turn off the heat, stir in the butter, put a lid on the pan and wait for 5 minutes.
8. 8
   Serve while its hot.