Mixed Vegetable Risotto

1. 1

   Wash and chop all vegetables by hand. (Do not chop in food processor, or the vegetables will be too fine and you won't be able to taste them.

2. 2

   Bring chicken broth to a simmer.

3. 3

   Saute the onion in the butter until golden and transparent, add the Arborio rice. Saute' the rice for about 3 munites, add the wine, stir, cook on medium heat until the wine is evaporated. Add the chicken broth, stir and simmer until evaporated, continue this method, adding and stirring, until the rice is not quite cooked through.

4. 4

   Add the vegetables, and continue cooking for another 10 minutes.

5. 5

   Vegetables should be tender crisp.

6. 6

   Serve with freshly grated Parmiggiano Reggiano cheese on each portion.

No additional tips available.