Risotto with Red Pepper and Zucchini
4 cups of vegetable broth (preferably low-sodium)
4 tsp olive oil
1 cup Arborio rice
2 onions, chopped
1 garlic clove, minced
4 small zucchini, diced
1 red bell pepper, seeded and diced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
4 tsp Parmesan cheese, grated
Freshly ground pepper
Bring the vegetable broth to a boil, reduce the heat and keep simmering.
In a non-stick saucepan, heat the oil. Saut the onions and garlic until soft. Add the rice and stir for about one minute until well coated.
Add the zucchini, pepper and 1 cups of the broth. Stir constantly until the broth is absorbed. Slowly add more of the broth, about cup at a time. Once absorbed, repeat the procedure until all the broth has been used. Keep on stirring. The rice should be tender in about 20 minutes. Once all the broth is absorbed, stir in the fresh herbs, cheese and season.
Serve immediately.Free PDF Health Ebook...