Vegetable Medley Risotto

• 2 Tbsp. butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup Arborio rice, uncooked
• 1/2 cup dry white wine
• 3 cups 25%-less-sodium vegetable broth, warmed
• 1 cup chopped zucchini, cooked
• 1/2 cup finely chopped carrots, cooked King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup fresh sugar snap peas, cooked
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese

1. Melt butter in large saucepan on medium heat.
2. Add onions and garlic; cook 2 to 3 min.
3. or until crisp-tender, stirring frequently.
4. Stir in rice; cook and stir 2 min.
5. Add wine; cook and stir 1 min.
6. or until absorbed.
7. Stir in 1/2 cup broth; cook on medium-low heat 4 min.
8. or until most the broth is absorbed, stirring constantly.
9. Repeat until all the broth has been added.
10. (Rice should be tender, but firm.
11. This will take about 25 min.)
12. Add zucchini, carrots and peas; cook and stir 2 min.
13. or until heated through.
14. Remove from heat.
15. Stir in cheese.

butter, onion, clove garlic, arborio rice, white wine, zucchini, carrots, fresh sugar snap peas, cheese

Taken from www.kraftrecipes.com/recipes/vegetable-medley-risotto-174822.aspx (may not work)