Ingredients
| 1-1/2 cup | arborio rice | | 2 tbsp. | butter | | 1 | onion, diced | | 1/4 cup | wine | | 1 | zucchini, chopped | | 1/2 | red pepper, julienned | | 1 | turnip, chopped | | 1-1/2 tsp. | veggie broth stuff | | 1/2 cup | shredded Parmesan cheese | | Pepper, freshly ground to taste |
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Instructions
Boil 4 to 5 cups water in a pot.
In a separate pan, saute onions in butter. Add red peppers after 2-3 minutes. Add zucchini after 2-3 minutes. Add rice; mix and saute for 2 minutes. Add wine and cook until evaporated, around 1-2 minutes.
Add 1 cup water to the saute. Once it is nearly absorbed, add a second cup of water. Repeat this water treatment for 20 minutes, or until rice is al dente.
Top with Parmesan and pepper. Serve immediately.
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