Vegetable Risotto With Pesto - cooking recipe

Ingredients

1 cup risotto rice (don't substitute regular rice!)
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 tablespoon butter
1 red bell pepper, chopped
1 onion, chopped
1 tomatoes, chopped
1/2 zucchini, chopped
1/3 cup peas (thawed if frozen)
1/2 cup mushroom, sliced
2 -3 tablespoons red pesto sauce (fresh if possible)
parmesan cheese, grated (optional)
salt and pepper

Preparation

Begin by melting the butter in a large saucepan or wok.
Add the onion and fry for a few minutes.
Add the pepper to the onion and fry for another two or three minutes.
Turn the heat down to medium-low.
Add the rice and stir to coat.
The rice grains should turn from cloudy to clear.
Begin adding the bouillon, about 1/4 cup at a time.
It's important to keep stirring, as the rice will absorb the liquid quickly and could burn if left unattended.
After about 10 minutes, add the chopped tomato and the zucchini.
After 20 minutes add the mushrooms.
Continue to add bouillon when the rice has absorbed it.
After about 25 minutes add the peas.
The bouillon should be just about up by now.
The rice usually takes about 25-30 minutes to finish cooking.
To test for doneness, take a bite.
It could be a bit chewy, but shouldn't be really hard.
After the bouillon has been used up and the rice is done, stir in the pesto.
Mix well.
You can add salt and pepper to taste.
Mixing in some extra grated parmesan makes the rice a bit creamier.
Top with a bit of parmesan, if desired.
Serve with a nice crusty bread.
For Vegetarian use the Vegetable Stock.