Vegetable Risotto

Directions

1. 1
   Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
2. 2
   Rinse with cold water and set aside.
3. 3
   Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
4. 4
   Heat olive oil in a large sauce pan, then add onions.
5. 5
   Saute onions for about 3 minutes.
6. 6
   Add rice and coat with olive oil, onion mixture.
7. 7
   Add wine/water and stir until almost all liquid is absorbed.
8. 8
   Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
9. 9
   Continue to stir.
10. 10
    This takes about 20 minutes.
11. 11
    After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.