Dijon Risotto Primavera

• 1 Tbsp. olive oil
• 1-1/2 cups chopped zucchini
• 1/2 cup shredded carrots Target 2 lb For $3.00 thru 02/06
• 1/2 cup chopped red peppers
• 1 clove garlic, minced
• 2 cans (14-1/2 oz. each) chicken broth, divided
• 1-1/2 cups arborio rice, uncooked
• 1/4 cup GREY POUPON Dijon Mustard

1. Heat oil in large saucepan on medium heat.
2. Add zucchini, carrots, peppers and garlic; cook until crisp-tender, stirring frequently.
3. Stir in 1 cup of the broth; bring to boil.
4. Stir in rice; return to boil.
5. Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed.
6. Add 1 cup of the remaining chicken broth; cook 10 minutes or until broth is completely absorbed, stirring occasionally.
7. Repeat with remaining broth until all broth has been added.
8. Add mustard; cook and stir until heated through.

olive oil, zucchini, carrots target, red peppers, clove garlic, chicken broth, arborio rice, mustard

Taken from www.kraftrecipes.com/recipes/dijon-risotto-primavera-56545.aspx (may not work)