Shelly's Recipe

VEGETABLE RISOTTO

Category: Rice/Risotto

1 large yellow onion
2 cups diced, vegetables such as green beans, peas, celery, carrots, peppers
Butter and/or olive oil
1 pint vegetable stock
1 cup Arborio rice
3-4 medium tomatoes (ripe), peeled and diced
Salt and pepper
Chopped fresh parsley

Wash rice well and dry.

Boiled vegetables in salted water just until tender. Drain vegetables, preserving water in another pan.

Cook the onion in a heavy pan in plenty of butter and/or olive until golden brown. When onion is transparent, add the rice, stir and cook for 5 minutes.

Add half the stock and simmer uncovered on low heat for 20 minutes, stirring constantly and adding remainder of stock as it is absorbed.

Stir in vegetables, parsley and tomatoes. Reheat for 4-5 minutes and serve at once. Grated cheese may be served if desired. Serves 4