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Fresh Vegetable Risotto
By Melissa's Corporate Chefs


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.