Ingredients about 3 cups vegetable stock 1 teaspoon olive oil 2 1/2 tablespoons diced onion 1 clove garlic minced 3/4 cup Arborio rice 1/4 cup freshly grated Parmesan cheese salt to taste freshly ground black pepper 1 teaspoon of dried oregano 1 small zucchini, cut into 1/2-inch; disks chopped broccoli (steamed) shredded carrots (steamed) 1/2 cup frozen peas, thawed Cooking Instructions 1. Heat the stock in a saucepan and keep hot over low heat. 2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until it turns…...
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