Risotto with Vegetables
By Melissa's Corporate Chefs


1 pound Tomato finely chopped
1 cup Organic Zucchini sliced
1 cup Asparagus Tips
1 cup Shelled Peas Fresh
2 tablespoons Shallots finely chopped
3 tablespoons Parsley leaves chopped
1/2 ounces Dried Porcini Mushrooms soaked in water
1 bunch Spinach chopped fresh


Follow the Risotto with Parmesan Cheese recipe.

In a large pot, heat 2 tablespoons butter or oil and saute any or all of the above vegetables for 5 minutes.

Add a little broth and cook for another 10 minutes. Set aside.

When adding the last of the broth to the risotto, stir in the vegetable mixture. Delicious!