Vegetable Risotto

Directions

1. 1
   Pour oil into 12-inch frying pan over high heat.
2. 2
   Add pepper, zucchini.
3. 3
   Stir until tender crisp.
4. 4
   Take out veggies.
5. 5
   Set aside.
6. 6
   Add butter, onion, garlic to same pan.
7. 7
   Stir over medium heat until onion is soft and golden.
8. 8
   Add rice.
9. 9
   Stir until milky.
10. 10
    (10 min).
11. 11
    Stir in artichoke hearts and pepper/zucchini mix.
12. 12
    Reduce heat, continue to cook.
13. 13
    Stir often until rice is tender.
14. 14
    Remove from heat, gently mix in cheese and salt and pepper.
15. 15
    Serve with Shredded cheese on top.