Summer Vegetable Risotto

Use that summer bounty.  Any vegetables you have can be used, just pre steam them in so they are cooked to stir in at the end.

  3 Tbl butter                                                                            1 Cup Carrot, Diced

  2 Tbl Onion, Minced                                                               1 Tsp Dried Thyme

  2 Cups Arborio Rice                                                               1 Tsp Dried Rosemary, Crushed

  1 Cup White Wine                                                                  1/2 Cup Low Fat Mozzarella

  32 Ounce Chicken Stock                                                         2 Tbl fresh basil leaves, finely

  1 Cup Tomatoes, Diced                                                           -chopped

  1 Cup Bell Pepper, Diced                                                        Salt and pepper to taste

Put stock in a small sauce pan and keep warm.

Steam peppers and carrots until soft, set aside.

Add rosemary, thyme, 1/2 tsp salt and 1/2 tsp pepper to tomatoes and set aside.

Warm the butter over medium heat in a deep sauté pan add the onion and stir until translucent.  Add the rice and cook until opaque.

Add wine and stir until absorbed.  Add stock, a cup at a time, cooking until fully absorbed after each addition.  When rice is almost done and you add your last cup of stock (or water, if you need more liquid), stir in the tomatoes.  When all of the liquid is absorbed, remove from heat and stir in basil and cheese.  Add additional salt and pepper to taste.