Risotto

Ingredients:        butter 2tbsp  olive oil 1tbsp  garlic chopped 2  finely minced onion 1/4cup  arborio rice 11/2cups  chicken stock  3cups  carrots 1  Zuchini 1  bay leaves 2 Italian Seasoning 1tsp Parmesan 1/4cup

Preparation:

1.Heat oil and butter in a skillet on   medium-high heat.

2.saute onions until tender. Add garlic and bay leaves sauté for a minute.Stir in italian seasoning, sliced zucchini ,carrots and bell peppers. Cook about 5 minutes, stirring frequently, until tender. Cook until liquid has evaporated; reduce heat to medium.

3. Stir in rice. Cook   uncovered, stirring frequently, until rice begins to brown. Pour 1/2 cup chicken   stock over rice mixture. Cook uncovered, stirring occasionally, until liquid   is absorbed. Repeat with remaining chicken stock, 1/2 cup at a time.

4. when the rice is mostly   tender, but with just a hint of texture to it, and the liquid  added to this point is mostly absorbed, add  the cheese and 2 T of butter.  stir the risotto profusely to blend in the cheese and   butter.

5.Let it stand for 3 or 4 minutes   and  serve in pasta bowls, garnished   with some freshly chopped Italian parsley.

Serves 2

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