Vegetable Risotto
10 ingredients
6 steps
Ingredients
- 1/2 c. sliced zucchini
- 1/2 c. mushrooms
- 1/2 c. chopped red bell peppers
- 1/2 c. chopped onion
- 1 tsp. chopped basil
- 1 clove garlic
- 2 tsp. vegetable oil
- 1 can chicken broth
- 1 c. uncooked rice
- 1/2 c. Parmesan cheese
Directions
-
1In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes.
-
2Add 1 cup uncooked rice and cook for 2 minutes.
-
3Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed.
-
4Add 1/2 cup water.
-
5Cook more.
-
6Add cheese after water is absorbed.
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