Risotto with Corn, Zucchini, and Green Pepper

[Guest guest]

Risotto with Corn, Zucchini, and Green Pepper

 

1 16 ounce can  broth

1/3 cup water

1 tablespoon olive oil

1/2 cup chopped onion

1 cup uncooked Arborio rice or other short grain rice

1/8 teaspoon powdered saffron, optional

1 cup fresh corn kernels

1 cup diced zucchini

1/2 cup finely diced green bell pepper

1/3 cup grated Parmesan cheese

1/4 teaspoon salt

 

Bring broth and water to a simmer in a medium saucepan; keep warm.

Heat olive oil over medium heat until hot. Add onion and saute for 2 minutes.

Add the uncooked rice and saute, stirring constantly for another 2 minutes. Add

the saffron (optional), corn, zucchini, bell pepper, and salt. Mix well. Cover

with the hot broth and cook until the liquid is almost absorbed. Cover again

with the hot broth, and continue until the rice is tender. It should take about

20 minutes. You can also just add all the hot broth at once and simmer until

rice is tender and the liquid is absorbed. Serve and sprinkle each serving with

the Parmesan cheese.