Risotto With Vegetables

• 1 Tbsp. olive oil
• 1 red pepper, diced
• 1 medium zucchini, diced
• 2 Tbsp. butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 Risotto
• 4 1/2 c. chicken broth
• 1 (10 oz.) pkg. frozen peas, cooked
• 1 chicken breast, cooked and shredded
• 1/2 c. Romano cheese, grated

1. Heat oil in skillet.
2. Saute pepper and zucchini until crisp or tender.
3. Set aside.
4. In large saucepan heat butter and saute onion and garlic over medium heat 5 minutes, stirring constantly.
5. Add Risotto and cook about 3 minutes.
6. Stir in 1/2 cup hot chicken broth.
7. Continue stirring until almost absorbed.
8. Add remaining hot broth 1/2 cup at a time, stirring until Risotto is al dente.
9. Stir in red pepper, zucchini, peas, chicken and cheese.
10. Rice may be substituted for Risotto.
11. Serves 4.

olive oil, red pepper, zucchini, butter, onion, garlic, chicken broth, frozen peas, chicken, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789843 (may not work)