Risotto Primavera
2 tsp olive oil
1 onion, chopped
2 carrots cut in julienne strips
1 Cup uncooked Arborio rice
2 cans (14 1/2 oz. each) chicken broth
2 C. broccoli florets
1 C. frozen green peas
2 small zucchini, cut into julienne strips (1 Cup)
3 T. grated Parmesan cheese
Heat oil in 3 qt. saucepan and sauté onions and carrot till crisp-tender.
Stir in rice and cook, stirring, till rice begins to brown.
Pour 1/2 C. broth over rice mixture. Cook uncovered, stirring occasionally till
liquid is absorbed.
Continue cooking for 10-15 minutes, adding broth 1/2 cupful
at a time, and stirring till rice is tender and creamy.
Add broccoli, peas and zucchini with the last addition of
broth.
Sprinkle with cheese.
