Fresh Vegetable Risotto
Category
Side Dish
Servings
4 servings
Prep Time
5 minutes
Cook Time
25-30 minutes
Author:
Melissa's Corporate Chef
Ingredients
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2 tablespoons Olive Oil
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1 medium Onion, chopped
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2 cloves Organic Garlic, minced
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1 medium Green Bell Pepper, thinly sliced
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1 medium Red Bell Pepper, thinly sliced
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2 cups Mushrooms, sliced
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2 medium Organic Zucchini, thinly sliced
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1 medium Eggplant, peeled and cubed
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3 tablespoons Basil, minced
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1 package Risotto (Mushroom Flavored Rice)
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3 cups Water stock or Chicken Stock
Directions
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.