RISOTTO WITH VEGETABLES

Risotto with Vegetables image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
Salt
1 cup carnaroli rice
1 cup white wine
2 cups vegetable stock or chicken stock
6 ounces zucchini, diced
6 ounces red bell pepper, diced
6 ounces yellow bell pepper, diced
1 tomato, diced
Fresh basil
Cherry tomatoes

Steps:

Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
To serve, place on large platter and garnish with basil leaves and cherry tomatoes.