Ingredients

1/2 cup. olive Oil

1 cup chopped onions chopped

3 cloves garlic crushed

1 sprig rosemary

1 1/4 lbs Arborio rice, picked clean, but not washed

1 quart chicken broth, warmed

2 lbs any fresh vegetables, cut into small, equal-size pieces

4 oz (1 stick) butter

1 1/2 cups grated Parmesan cheese

Difficulty: 2 | Serves: 6

Directions:

1. Heat oil, sauté onion, garlic, and rosemary until onion turns golden. Remove garlic and rosemary sprig, add rice and 1 cup broth. After 5 minutes, add vegetables. Add remaining broth, 1 cup at a time, stirring gently after each addition.

2. Cook 16 minutes, add butter, cook 5 minutes additional. Add cheese, remove from heat, let rest, covered, 2 minutes. Serve.

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