Vegetable Risotto

• 2 cups broccoli florets
• 1 cup finely chopped zucchini
• 1 cup finely chopped yellow squash
• 1 cup finely chopped red bell pepper
• 2 12 cups chicken broth
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely chopped onions
• 12 cup short-grain rice
• 14 cup dry white wine or 14 cup water
• 13 cup finely grated parmesan cheese

1. Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender.
2. Rinse with cold water and set aside.
3. Heat chicken broth in a small saucepan, bring to a boil and then place on low heat.
4. Heat olive oil in a large sauce pan, then add onions.
5. Saute onions for about 3 minutes.
6. Add rice and coat with olive oil, onion mixture.
7. Add wine/water and stir until almost all liquid is absorbed.
8. Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition.
9. Continue to stir.
10. This takes about 20 minutes.
11. After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve.

broccoli florets, zucchini, yellow squash, red bell pepper, chicken broth, extra virgin olive oil, onions, shortgrain rice, white wine, parmesan cheese

Taken from www.food.com/recipe/vegetable-risotto-36457 (may not work)