Vegetable Risotto Recipe

• 2 1/2 c. chicken broth
• 1 c. long grain rice
• 3 tbsp. butter
• 1/4 teaspoon salt
• 1 c. minced onion
• 1/4 c. finely minced celery
• 2 cloves garlic, chopped
• 1 1/2 c. sliced zucchini
• 1/2 c. sliced mushrooms
• 1/2 c. frzn peas, thawed
• 1 tbsp. dry sherry
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 2 tbsp. grated Parmesan cheese
• 1 tbsp. minced parsley

1. Bring chicken broth to boil in qt saucepan over high heat.
2. Stir in rice, 1 Tbsp.
3. butter and salt.
4. Cover, reduce heat.
5. Simmer 20 min or possibly till rice is tender.
6. In 10" skillet heat remaining butter, add in onion, celery and garlic.
7. Cook over medium heat, stirring often, about 5 min.
8. Add in zucchini and mushrooms.
9. Cook 7 min, stirring often till zucchini is crisp tender.
10. Add in peas.
11. Stir in sherry, oregano, salt and pepper.
12. Continue cooking 1 minute.
13. Stir.
14. Add in rice.
15. Heat through.
16. Garnish with cheese and parsley.

chicken broth, long grain rice, butter, salt, onion, celery, garlic, zucchini, mushrooms, frzn peas, sherry, oregano, pepper, parmesan cheese, parsley

Taken from cookeatshare.com/recipes/vegetable-risotto-16343 (may not work)