Serves 4 Difficulty
6 cups vegetable broth Salt to taste 1 Tablespoon olive oil 2 cup aborio rice 3 cloves garlic, minced 1 large onion, chopped 1/4 cup dry white wine 1/2 cup parmesan cheese 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 large sweet onion, sliced 1 red pepper, sliced 8 mushrooms, quartered 1 zucchini, cut into 1/4" strips, 2" long Salt and pepper to taste
In a large saucepan heat broth and keep hot.
In a separate heavy large saucepan melt butter with oil. Add chopped garlic and onions; saute until onions are translucent. Add rice; cook and stir for 5 minutes. Add wine and cook until wine has almost evaporated. Add 1 cup of broth and let simmer, stirring constantly until liquid evaporates. Repeat this process until all broth has been used and rice is tender but firm. Add in parmesan cheese and salt to taste.
Heat a skillet over medium heat and add butter and oil. When melted, add sliced onions, red pepper, mushrooms and zucchini. Saute until vegetables are tender but firm. Salt and pepper to taste.
Place a helping of risotto on individual plates and top with sauteed vegetables.