Country Risotto

• 1 1/2 cups risotto rice Oriente
• 6 3/4 tablespoons olive oil
• 6 3/4 tablespoons white wine
• 1 shallot chopped
• 1 zucchini small, grated
• 1 red pepper cut into chunks
• 3 3/4 cups vegetable broth
• 1 tablespoon unsalted butter
• 1 pepper
• 1 sprig spinach
• 1 tomato
• mushrooms cut into quarters
• 1 handful peas
• 2 carrots
• Parmesan cheese for sprinkling

1. Brown the shallot in the olive oil in a pan.
2. Add the rice and let fry a little, stirring.
3. Add the white wine.
4. Add the mushrooms and the grated zucchini as well as the other vegetables cut into small pieces.
5. Add the vegetable broth gradually, as the rice dries.
6. Cook at low heat.
7. Once the rice is cooked (after 15-20 minutes), remove from the heat and add the butter and the Parmesan cheese.
8. Stir and serve the rice immediately.

risotto rice oriente, olive oil, white wine, shallot, zucchini, red pepper, vegetable broth, unsalted butter, pepper, spinach, tomato, mushrooms, handful peas, carrots, parmesan cheese

Taken from www.yummly.com/recipe/Country-Risotto-898023 (may not work)