2 tablespoon Olive Oil
1 medium onion chopped
1 cup Arborio rice
½ cup Amberhill red wine
3 cups vegetable broth
1 medium zucchini cut in cubes
1 medium crookneck squash cut in cubes
1 ½ carrot cut lengthwise and thinly sliced
1 cup frozen peas, thawed
1 cup freshly grated parmesan Basil to garnish
In a large saucepan, heat olive oil over medium. Add onion. Stir and cook until translucent about 5 min. Add rice and stir to coat the rice with oil for 2 min. Add red wine, stir occasionally until liquid has been absorbed. Add broth, stir over low medium heat for 10 min or until rice is all dente. Add zucchini, squash and carrot. Cook for 5 min or until the vegies are tender. Stir in peas and cook until heated. Remove from the heat, stir parmesan. Season with salt and pepper, garnish with basil chiffonade.
Serve with Amberhill Secret Blend Red Wine.
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