| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup | risotto | 1/3 | tablespoon | butter | 1/4 | small | Onion, chopped | 1/3 | small | Peppers, sweet, red, raw, chopped | 2 1/8 | slices | zucchini | 1/3 | ounce | grated parmesan | 1/2 | cup | chicken broth, organic free range, Pacific |
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Steps
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Sequence
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Step
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| 1 | Saute peppers and zucchini in pan. Remove. Melt butter. Saute onions until clear, not brown. Add risotto, stirring to coat with butter. Add 1/2 c broth. Cook until absorbed. Repeat until all broth is used. Stir in peppers and zucchini. Remove from heat and stir in parmesan cheese. Serve immediately. |
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