Recipe: Risotto with Vegetables

RISOTTO WITH VEGETABLES

"Serve this with a salad as a light entree or as a side dish when you grill out."

1 medium-size purple onion
1 medium-size yellow squash
3 medium-size yellow, red, or green bell peppers
2 medium carrots
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 (16-ounce) package uncooked Arborio rice
4 (14 1/2-ounce each) cans low-sodium fat-free chicken broth 1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon ground white pepper
Garnish: fresh rosemary sprigs

Cut onion, squash, bell peppers, and carrots into thin strips.

Saute vegetable strips and garlic in hot oil in a Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan, and set aside.

Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup chicken broth, and cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, cup at a time. (Cooking time is about 30 minutes.) Stir in salt and black and white pepper. Spoon into a serving dish; top with vegetable mixture. Garnish, if desired.

YIELD: 6 servings.
adapted from source: Vikki D. Sturm, Rossville, Georgia