Dijon Risotto Primavera

1. 1

   Heat oil in large saucepan on medium heat.

2. 2

   Add zucchini, carrots, peppers and garlic; cook until crisp-tender, stirring frequently.

3. 3

   Stir in 1 cup of the broth; bring to boil.

4. 4

   Stir in rice; return to boil.

5. 5

   Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed.

6. 6

   Add 1 cup of the remaining chicken broth; cook 10 minutes or until broth is completely absorbed, stirring occasionally.

7. 7

   Repeat with remaining broth until all broth has been added.

8. 8

   Add mustard; cook and stir until heated through.

No additional tips available.