Vegetable Risotto

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.