Vegetable Medley Risotto

1. 1

   Melt butter in large saucepan on medium heat.

2. 2

   Add onions and garlic; cook 2 to 3 min.

3. 3

   or until crisp-tender, stirring frequently.

4. 4

   Stir in rice; cook and stir 2 min.

5. 5

   Add wine; cook and stir 1 min.

6. 6

   or until absorbed.

7. 7

   Stir in 1/2 cup broth; cook on medium-low heat 4 min.

8. 8

   or until most the broth is absorbed, stirring constantly.

9. 9

   Repeat until all the broth has been added.

10. 10

    (Rice should be tender, but firm.

11. 11

    This will take about 25 min.)

12. 12

    Add zucchini, carrots and peas; cook and stir 2 min.

13. 13

    or until heated through.

14. 14

    Remove from heat.

15. 15

    Stir in cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.