Recipe for Risotto with Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
1 med purple onion cut julienne
1 med yellow squash cut julienne
3 med yellow, red or green bell peppers cut julienne
2 med carrots cut julienne
2 x garlic cloves minced
1 tbl olive oil
1 tbl chopped fresh rosemary
1 pkt arborio rice - (16 oz)
4 can vegetable broth - (14 1/2 oz ea)
1/2 tsp salt
1/2 tsp freshly-ground black pepper
3/4 tsp freshly-ground white pepper
Instructions:
Instructions: Saute vegetable strips and garlic in hot oil in Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan. Set aside.

Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup broth, and cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes). Stir in salt and black and white peppers. Spoon into a serving bowl; top with vegetable mixture. Garnish, if desired.

This recipe yields 6 servings.

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