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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Use whatever veggies you have on hand. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 medium onion, diced fine |
2 garlic cloves, diced |
1 cup arborio rice |
1 1/2 cups diced bell peppers (red, yellow, green, orange) |
4 cups heated vegetable stock |
1/2 cup shredded parmesan cheese |
Directions:
1. Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly.
2. Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.
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