Bell Pepper Risotto

Use whatever veggies you have on hand.

• Ready In: 30 mins
• Serves: 4

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.