Vegetable Risotto

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Full recipe & nutritional value on foodfaithfitness.com

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Vegetable Risotto

1

Prepare the ingredients.

2

In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, about 3-5 minutes.

3

Halfway through, add zucchini, yellow squash, and peas. Continue adding broth and stirring.

4

Once the rice is creamy and al dente, remove from heat. Stir in Parmesan cheese, season with salt and pepper. Serve hot.

Full recipe & nutritional value on foodfaithfitness.com