Risotto with Vegetables

Categories: Vegetables

Ingredients

• 1 medium-size purple onion
• 1 medium-size yellow squash
• 3 medium-size yellow, red, or green bell peppers
• 2 medium carrots
• 2 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 Tsp. chopped fresh rosemary
• 1 (16 oz.) pkg. uncooked Arborio rice
• 4 (14 1/2 oz.) cans low-sodium fat/free chicken broth
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 tsp. ground white pepper
• Garnish: fresh rosemary sprigs

Directions

1. Cut onion, squash, bell peppers, and carrots into thin strips.
2. Sauté vegetable strips and garlic in hot oil in a Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan, and set aside.
3. Add rice to Dutch oven, and sauté 5 minutes. Reduce heat to medium. Add 1 cup chicken broth, and cook, stirring constantly, until liquid is absorbed.
4. Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Stir in salt and black and white pepper. Spoon into a serving dish; top with vegetable mixture. Garnish, if desired.

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