Rainbow Risotto
Serves: 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
4 Cups
Vegetable broth
1 Cup
Uncooked Arborio rice
1
Onion, finely chopped
2 Cups
Broccoli florets
1 Cup
Finely chopped zucchini
1 Cup
Frozen corn kernels, thawed
1 Cup
Finely chopped red bell pepper
1 Cup
Finely chopped green bell pepper
1 Tbsp
Soy sauce (optional)
2 Cups
Chopped spinach
Freshly ground pepper to taste
Directions
1
Place 3 1/2 cups of broth in a saucepan and bring to a boil. Stir in the rice, reduce heat and cook over low heat, stirring frequently, until broth is absorbed, about 15 minutes.
2
Meanwhile, place remaining 1/2 cup of broth in a large non-stick frying pan. Add onions, broccoli, zucchini, corn and bell pepper. Cook, stirring occasionally for 10 minutes. Add soy sauce and spinach. Cook about 3 minutes. Combine the rice and vegetable mixture. Season with fresh ground pepper.
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