Vegetable Risotto

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  large red bell pepper, seeded and diced
• 3⁄4 cup  diced zucchini
• 1⁄4 cup butter
• 1  large onion, chopped
• 1  clove garlic, pressed
• 1 1⁄2 cups short-grain rice
• 4 1⁄4 cups low sodium chicken broth
• 1 (10 ounce) package frozen artichoke hearts
• 1  cup  freshly shredded parmesan cheese
•  salt and pepper

Directions

1. Pour oil into 12-inch frying pan over high heat.
2. Add pepper, zucchini.
3. Stir until tender crisp.
4. Take out veggies.
5. Set aside.
6. Add butter, onion, garlic to same pan.
7. Stir over medium heat until onion is soft and golden.
8. Add rice.
9. Stir until milky. (10 min).
10. Stir in artichoke hearts and pepper/zucchini mix.
11. Reduce heat, continue to cook.
12. Stir often until rice is tender.
13. Remove from heat, gently mix in cheese and salt and pepper.
14. Serve with Shredded cheese on top.