Ingredients

• 1 1/2 cups vegetable broth
• 1/2 cup white mushrooms, diced
• 2 tablespoons extra virgin olive oil
• 1/3 cup arborio rice
• 1 zucchini, sliced
• 1 oz.(28g.) parmigiano- regiano cheese, grated
• 1 small red onion, diced
• Salt and pepper to taste

How to make Vegetable Risotto directions

• 1

  Heat the vegetable broth in a saucepan and simmer over low heat.

• 2

  Sauté zucchini in 1 tablespoon olive oil for 5 minutes or until tender. Remove from skillet and set aside.

• 3

  Add onions and mushrooms to the skillet and cook until soft and liquid is evaporated, about 4 to 5 minutes. Transfer to the zucchini bowl. Season with salt to taste.

• 4

  Place the skillet back over medium heat and add remaining olive oil. Stir in rice to coat. Slowly pour in 1/2 cup warm broth and reduce heat to a strong simmer. Cook until the broth is absorbed. Add more broth, 1/2 cup at a time, letting it absorb each time. Continue until the rice is firm but tender, about 20 to 25 minutes.

• 5

  Mix in cheese and season with salt and pepper to taste. Stir in the vegetable mixture and heat through.