Risotto with Vegetables

Ingredients

• 6 servings cherry tomatoes 
• 2 cups chicken stock see 
• 6 servings basil fresh
• 1 tablespoon olive oil 
• 1  onion diced
• 6 ounces bell pepper diced red
• 1 cup carnaroli rice 
• 6 servings salt 
• 1  tomatoes diced
• 1 cup white wine 
• 6 ounces bell pepper diced yellow
• 6 ounces zucchini diced

Equipment

• pot

Directions

1. Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
2. Add the rice and toast for another minute.
3. Add the white wine and vegetable stock and stir until a creamy consistency. Allow rice to cook for 15 minutes until rich and creamy.
4. Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
5. To serve, place on large platter and garnish with basil leaves and cherry tomatoes.