Vegetable Risotto

By AshleyRuss

Ingredients

• 1 medium onion
• 1 small squash
• 1 small green pepper
• 1 small red pepper
• 1 small yellow pepper
• 2 medium carrots
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary
• 16 ounces arborio rice uncooked
• 4 cans chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon ground white pepper
• white wine

Details

Servings 6

Preparation

Step 1

Cut onion, squash, bell peppers, and carrots into thin strips.

Saute vegetables and garlic in hot oil a Dutch oven over med-high heat until tender. Stir in chopped rosemary. Remove mixtore from pan, and
Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup chicken broth, and cook, stirring constant untill liquid is absorbed.