Parmesan Veggie Risotto

Risotto is one of my favorite dishes, especially when it's full of cheesy goodness! It's also a great meal for those overcast or rainy days. This one is one of my favorites as it's not only full of cheese it's also got a great variety of veggies in it to give it great flavor.

Ingredients

2 boxes of Parmesan Risotto

2 Red Bell Peppers

1 Box of Grape Tomatoes

2 Zucchinis

3 Garlic Cloves

1 Yellow Onion

2 TBS of Red Wine Vinegar

5 cups of Chicken Broth

6 Sun-dried Tomatoes

Grated Parmesan to Top

Instructions

1. Preheat oven to 350°.

2. Chop up the Zucchinis and Bell Peppers. Place them and the tomatoes on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper.

3. Bake the veggies for 30 minutes.

4. Meanwhile chop up the onion and sauté it in a pan with some butter. When it starts to brown add in the minced garlic.

5. Add the risotto rice and red wine vinegar and stir so that the rice is coated in the vinegar.

6. Add the 5 cups of chicken broth a half a cup at a time. Wait for each 1/2 cup to be absorbed before adding the next.

7. Cook for 20 minutes then add in the sun-dried tomatoes.

8. Cook for 5-10 more minutes and and basil when the rice looks done.

9. Add in the veggies and cook for a few more minutes. Then serve and top with parmesan cheese.

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#cooking #dinnerrecipe #risotto