Fresh Vegetable Risotto

• 2 3/8 ounces soup leek
• 10 ounces mushrooms chopped
• long grain rice 2 cups reg.
• 1 bunch broccoli
• 1/4 cup grated Parmesan cheese or sub. Cheese Wh
• 1/4 teaspoon pepper
• 3 1/2 ounces roasted red peppers 1/2 inch pieces
• 1 head radicchio
• 6 1/2 cups boiling water

1. In 4 quart saucepan, stir rice, mushrooms, leek soup mix and pepper into boiling water. Reduce heat to medium-low, simmer, uncovered 15 to 20 minutes, stirring frequently until rice is tender.
2. While rice mixture is cooking, cut broccoli into 1 inch pieces. In 3 quart saucepan over high heat, heat broccoli pieces to boiling in 1 inch water. Reduce heat to low, simmer until broccoli is tender-crisp 8 to 10 minutes, drain. When rice is tender, stir in cheese, peppers and broccoli. Serve on radicchio leaves for main dish or with meat as a side dish. 6 servings.

mushrooms, long grain rice, broccoli, parmesan cheese, pepper, red peppers, head radicchio, boiling water

Taken from www.yummly.com/recipe/Fresh-Vegetable-Risotto-1656264 (may not work)