Dijon Risotto Primavera

Ingredients

• 1.5 cups arborio rice uncooked
• 0.5 cup carrots shredded
• 28 oz chicken broth divided canned
• 0.3 cup grey poupon dijon mustard 
• 1 clove garlic minced
• 1 Tbsp olive oil 
• 0.5 cup pasilla peppers red chopped
• 1.5 cups zucchini chopped

Equipment

• sauce pan

Directions

1. Heat oil in large saucepan on medium heat.
2. Add zucchini, carrots, peppers and garlic; cook until crisp-tender, stirring frequently. Stir in 1 cup of the broth; bring to boil.
3. Stir in rice; return to boil. Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed.
4. Add 1 cup of the remaining chicken broth; cook 10 minutes or until broth is completely absorbed, stirring occasionally. Repeat with remaining broth until all broth has been added.
5. Add mustard; cook and stir until heated through.