Easy Vegetable Risotto

Veggie Risotto

1 zucchini, chopped
1 yellow squash, chopped
1 red pepper, chopped
1 small bunch asparagus, trimmed
2 Tbsp olive oil
1 cup onion, chopped
2 tsp garlic, minced
1.5 cups arborio rice
1/2 cup white wine
1 can (14.5oz) vegetable broth
1 jar (16oz) marinara sauce
2 cups water
1 cup frozen peas
1/4 tsp each salt and pepper
1 cup shredded parmesan cheese
1/4 cup shredded fresh basil


  1. Spread chopped zucchini, squach, pepper and asparagus on baking sheet. Roast at 375* for 15 minutes.
  2. Heat oven to 350*. In a cast iron skillet heat olive oil over medium high heat. Add onion and garlic, saute 6 minutes. Add rice; cook 1 minute. Add veggies; cook 1 minute. Add wine; cook 1 minute.
  3. Add broth, marinara sauce, water, peas, salt and pepper. Bring to a simmer. Cover. Bake at 350* for 20 minutes. To serve, stir in parmesan cheese and fresh basil.
    *optional add roasted carrots, tomatoes, broccoli or any other veggies you desire!

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