Rainbow Risotto

Name: Rainbow Risotto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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

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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