Vegetable Risotto - cooking recipe

Ingredients

1/2 c. sliced zucchini
1/2 c. mushrooms
1/2 c. chopped red bell peppers
1/2 c. chopped onion
1 tsp. chopped basil
1 clove garlic
2 tsp. vegetable oil
1 can chicken broth
1 c. uncooked rice
1/2 c. Parmesan cheese

Preparation

In a 3-quart pan, saute 1/2 cup sliced zucchini, 1/2 cup mushrooms, 1/2 cup chopped red bell peppers, 1/2 cup chopped onion, 1 teaspoon chopped basil and 1 clove garlic in 2 teaspoons vegetable oil on medium heat for 3 minutes.
Add 1 cup uncooked rice and cook for 2 minutes.
Stir in half can chicken broth and cook over medium heat for 5 minutes or until broth is absorbed. Stir in the rest of broth, stirring until absorbed.
Add 1/2 cup water.
Cook more.
Add cheese after water is absorbed.