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* You can replace any or all of the vegetables with whatever you have in the refrigerator.
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1.
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Start by melting the butter in a saucepan over medium heat.
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Then add the arborio rice and coat it with butter.
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Then you will begin to add the chicken broth.
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The trick with risotto is adding the liquid in small amounts and continuously stirring it till the liquid has absorbed into the rice before adding more liquid.
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Then you just repeat the process until all of the liquid is used.
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2.
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Chop up all of the vegetables.
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Steam the broccoli in the microwave or in a steamer basked over a pot of simmering water until a fork can easily penetrate it.
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This should take about 5 or 6 minutes.
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3.
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Heat olive oil and garlic in a large saucepan over medium heat.
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Then add the rest of the vegetables (minus the broccoli that is cooking separately) into the saucepan and saute.
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The vegetables will cook the whole time the risotto is being made.
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Keep the lid on the vegetables and stir every once in a while.
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You want all the liquid to escape from the veggies and you want them to become limp and soft.
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Once the broccoli is done add it to the veggie mixture.
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4.
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Half way through the cooking process, about 20 minutes in, add the white wine to the vegetables.
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Cover the pot again and continue cooking.
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5.
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Once the risotto is done, add it to the vegetable pan and mix everything together with the heat turned off.
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Also add cheese at this time.
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You can also add red pepper flakes if you want a little heat to your dish.
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Squeeze lemon juice over top to give it a fresh zing.
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Serve warm.
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This meal is even better reheated!
