Mixed Vegetable Risotto

• Chicken stock as needed
• 2 cups Arborio rice
• 1/2 cup White wine
• 2 tbsp. butter
• 1 onion, chopped fine
• 1/2 carrot, chopped fine
• 1/2 cup "fresh" (not frozen) peas or more to taste
• 1 med. size garlic clove mashed
• 1/2 cup wild mushrooms such as porcini, chopped fine
• 1/2 cup fresh chopped parsley
• 1 med. tomato, seeded and chopped fine
• 1/2 cup green beans, chopped fine
• 1 tbsp. fresh chopped basil
• 1/2 cup fresh swiss chard, chopped fine.
• 1 cup grated Parmiggiano Reggiano cheese.

1. Wash and chop all vegetables by hand. (Do not chop in food processor, or the vegetables will be too fine and you won't be able to taste them.
2. Bring chicken broth to a simmer.
3. Saute the onion in the butter until golden and transparent, add the Arborio rice. Saute' the rice for about 3 munites, add the wine, stir, cook on medium heat until the wine is evaporated. Add the chicken broth, stir and simmer until evaporated, continue this method, adding and stirring, until the rice is not quite cooked through.
4. Add the vegetables, and continue cooking for another 10 minutes.
5. Vegetables should be tender crisp.
6. Serve with freshly grated Parmiggiano Reggiano cheese on each portion.

chicken, arborio rice, white wine, butter, onion, carrot, peas, garlic, wild mushrooms, fresh chopped parsley, tomato, green beans, basil, fresh swiss chard

Taken from www.epicurious.com/recipes/member/views/mixed-vegetable-risotto-1200278 (may not work)