Vegetable Risotto with Tomatoes, Zucchini, and Broccoli

2 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
salt and pepper
1 cup Arborio rice
1/4 cup white wine
1 medium zucchini, grated
4 or 5 cups vegetable stock
1 cup cherry tomatoes
1 1/2 cups broccoli florets removed and stems chopped
1/2 cup Parmesan cheese
Garnish with fresh basil

In a large Dutch oven, add 2 tablespoons of olive oil and warm over medium heat. Add the onion, a pinch of salt and pepper, and sauté for 4 to 6 minutes or until soft and translucent. Add garlic and cook for another 30 seconds. Add the Arborio rice and a large pinch of salt and stir well, making sure the rice is coated with the oil in the pan. Deglaze with white wine and cook until it is absorbed. Add the zucchini and 1 cup of the vegetable stock and cook until the liquid is mostly absorbed. Repeat with another cup of vegetable stock.

After adding 2 cups of stock, add the tomatoes and broccoli and continue cooking and adding the remaining stock until the rice is soft and broccoli is cooked through.

Fold in ½ cup of Parmesan cheese and garnish with basil and more Parmesan cheese.

Makes about 4 to 6 servings.

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