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Asparagus and Roasted Red Pepper Risotto

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Ingredients
  

  • 1 Tbsp. of Basil Paste
  • 4 tbsp. of Butter
  • 1 Vegetarian Vegetable Bouillon Cube
  • 2 C Zucchini chopped into cubes
  • 2 C Baby Portabella Mushrooms- cleaned and chopped into pieces
  • 1 C Asparagus – cut into thirds
  • 2 C Red Bell Pepper – cored and cut into confetti like pieces
  • 1 14.5 oz. can diced tomatoes Undrained
  • 1 Large Clove of Garlic – peeled and minced
  • 4 Tbsp. of Olive Oil
  • 1 ½ C Water
  • 1/3 C Freshly Grated Parmesan Cheese
  • 1 C Arborio Rice

Instructions
 

  • Place butter, garlic, basil paste, mushrooms, zucchini, asparagus and pepper in pan Fry 350° for 5 minutes.
  • Cover and stir occasionally, to ensure it does not burn.
  • Place vegetables in a mixing bowl and reserve for later.
  • Place 2 tbsp. olive oil in pan, 2 tbsp. of butter, diced tomatoes, bouillon, water and rice, stir, cover and begin cooking 10 minutes 100° Hot Pot Mode, you don’t want this to boil.
  • It will absorb all the water, and turn off as soon as water is absorbed.
  • Make sure to stir frequently to prevent sticking.
  • Once rice is cook turn induction cooktop off. Mix rice with vegetables and top with freshly grated parmesan cheese
  • Prep Time: 10 Minutes Cook Time Total: 15 Minutes