Vegetable Risotto

20 Jul

Vegetable Risotto

Prep. Time: 15 minutes
Cooking Time: 30 minutes

Serves 6


6 cups veggie stock
2 zucchini, sliced 3/4 inch thick
1 bunch asparagus, cut 1 inch length
3 oz. snow peas, cut in half
2 TB olive oil
1 onion, chopped
1 1/2 cups short grain rice
2 small tomatoes, chopped
1/2 cup parmesan cheese


1.Place chicken stock into pan. Cover and bring to a boil. Reduce heat and keep at a simmer.
2. Boil two cups of water. Place asparagus, zucchini, and snow peas in a heat proof bowl. Cover with boiling water. Let stand 2 minutes.
Drain. Refresh with cold water; drain.
3. Heat oil in a heavy-based pan. Add onion, stir over medium heat until golden; add rice. Reduce heat to medium, stir rice for 3 minutes. Add quarter of simmering stock to the pan; stir constantly for 7 minutes, until stock is absorbed.
4. Repeat this process until all but 1/2 cup of stock has been used. Add vegetables, tomatoes and remaining stock; stir for 5 minutes. Stir in parmesan. Serve immediately.

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