Risotto Primavera Parmigiano

== Description ==
Makes 6 servings. 
== Ingredients ==
* 2 cups mixed vegetables, diced (zucchini, broccoli, mushrooms, green bell peppers, green peas, asparagus, eggplant, spinach or green beans)
* 2 cups chopped shallots or onions
* 4 cloves garlic, minced
* ½ teaspoon crushed red pepper
* 1 tablespoon olive oil
* 1 tablespoon margarine
* 1 cup uncooked U.S. arborio or medium-grain rice
* 1 teaspoon Italian herb seasoning
* 2 cups chicken broth, divided
* 3 cups water
* 2 cups crushed Italian plum tomatoes with juice
* ¼ cup chopped fresh Italian parsley
* ¼ cup freshly grated Parmesan cheese
== Directions ==
# Cook mixed vegetables, shallots and garlic with crushed red pepper in oil in large skillet over medium-high heat for a few minutes, stirring often. Remove from skillet; set aside.
# Melt margarine in same skillet. Add rice and Italian seasoning; stir 2 to 3 minutes.
# Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
# Continue stirring and adding remaining 1 cup broth and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
# Stir in reserved vegetables, tomatoes with juice, parsley and cheese.
Category:Asparagus Recipes
Category:Broccoli Recipes
Category:Eggplant Recipes
Category:Green bean Recipes
Category:Green bell pepper Recipes
Category:Italian Recipes
Category:Italian parsley Recipes
Category:Mushroom Recipes
Category:Parmesan cheese Recipes