Fresh veggie risotto

This recipe is for 4. Save the leftovers in a zip lock bag in the freezer for a “just heat it up meal” for someday when you just don’t feel like cooking or don’t have the time.

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, chopped
1 small carrot peeled and diced
1 cup rice
1/2 cup dry white wine
4 cups hot chicken stock
1 cup broccoli florets
3/4 cup frozen peas thawed to room temp (if you’re short on time just run some cold water over them)
1 cup thinly sliced zucchini
1 cup fresh green beans cut into 1 inch pieces
1/3 cup shredded cheese (mozzarella or ricotta or feta crumbled or whatever)
1 tablespoon dried parsley (or basil)

Put the peas out to thaw. Chop up the veggies. Put the stock on the stove (med. heat) to get hot. Reduce it to hold it at simmering.

The veggies, all except for the onion and garlic, are all optional. I’ve done it often with just the peas. You just have to remember to put carrots, if you decide to use them, in with the onions and garlic to let them cook with the rice.
Heat olive oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic and carrots; cook and stir until onion is translucent, about 1-1/2 minutes. Pour in the rice, and stir until all the rice is coated in oil. Stir in the white wine.
Cook and stir until the wine has reduced to half, then stir in one third of the simmering chicken stock; continue stirring until mostly absorbed by the rice. Repeat this process twice more, stirring constantly. Stirring in the broth should take maybe 15 minutes in all. If you run out of stock before the rice is done you can water instead. Add the broccoli, peas, zucchini, and green beans during the last 5 minutes of cooking, and cook until rice is tender. Stir in the cheese and parsley before serving.
I’ve, at times, added cut up leftover, thawed, cooked chicken or shrimp to this when I add the veggies.

YOU’RE GOOD!!!! SERVE IT UP WITH SOME ITALIN BREAD AND THE REST OF THE BOTTLE (or 2) OF WHITE WINE!!!