2 tablespoons Olive Oil
1 medium Onion chopped
2 cloves Organic Garlic minced
1 medium Green bell pepper thinly sliced
1 medium Red Bell Pepper thinly sliced
2 cups Mushrooms sliced
2 medium Organic Zucchini thinly sliced
1 medium Eggplant peeled and cubed
3 tablespoons Basil minced
1 package Risotto-Mushroom Flavored Rice
3 cups Water stock or chicken stock
In a large sauce pan over medium heat the olive oil, add the onion and sauté until translucent, about 4 minutes.
Add the bell pepper, zucchini, and eggplant, sauté another 4 minutes.
Add the mushrooms basil and garlic, and sauté for two minutes.
Add rice and continue to sauté for 3 minutes. Gradually add liquid one cup at a time until it dissolves.
Once all the liquid is added cover and steam about 10 minutes.