Vegetable Risotto

From Gem's Vegetarian Cooking
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Source: Favorite brand name vegetarian cooking

  • 2 tbs olive oil
  • 1 med zucchini, cubed
  • 1 cup shiitake mushroom slices
  • 1 cup onions, chopped
  • 6 Roma tomatoes, stemmed
  • 1 tsp oregano leaves
  • 3 cups Vegetable Stock
  • 3/4 cup short grain rice
  • 1/4 cup Parmesan cheese
  • salt and pepper
  • frozen peas, thawed

Saute zucchini and squash; cook and stir 5 minutes until tender. Place in bowl and set aside. Add mushrooms, onions, and garlic to saucepan; cook and stir 5 minutes until tender. Add tomatoes and oregano; cook and stir 2-3 minutes or until tomatoes are soft. Place in bowl with zucchini mixture. Wipe saucepan clean.

Place stock in small saucepan; bring to boil. Reduce heat to medium-low to keep stock hot, but not boiling.

Heat 1 tbs oil in frying pan. Add rice and cook and stir for 2 minutes. Add 3/4 cup stock to rice. Reduce heat to medium-low, maintaining a simmer. Cook and stir until rice has absorbed stock. Repeat, adding stock 3 more times, cooking and stirring until rice has absorbed stock, about 20-25 minutes. Stir cheese into rice mixture. Season to taste with salt and pepper. Stir in remaining vegetables and peas. Cook until heated through. Serve immediately.