Vegetable Risotto Recipe

Instructions

1. Combine 1 tablespoon butter and the olive oil in a large heavy saucepan. Add onions and cook until golden. Add celery and carrots; cook for 2-3 minutes.
2. Add salt and rice, stirring to coat. Add 1 cup of vegetable broth at a time (cooking and stirring until absorbed before adding the next cup).
3. Add peas and zucchini with the last cup of liquid. Cook and stir until last cup of liquid is absorbed. Rice should be tender yet firm with a creamy sauce.
4. Remove from heat; stir in remaining tablespoon butter and Parmesan cheese.