Risotto Primavera

Ingredients

2 tbsp olive oil

2 oz leek

1⁄4 onion

1 cup arborio rice

2 1⁄2 cup chicken stock

1 tbsp unsalted butter

1 oz parmesan cheese

1⁄2 red bell pepper

1⁄2 green bell pepper

1 zucchini

Directions

1. Heat chicken stock in saucepan over medium heat just until hot. While stock is warming, heat half of the olive oil in a large saucepan. Saute leeks and onion just until onion is soft, about three minutes. Add rice and coat with oil.
2. Add stock a little at a time, just enough to cover the rice at any given time, and stir constantly. Continue adding stock and cooking until rice is al dente and creamy.
3. Add butter and Parmesan. Season to taste with salt and pepper and keep warm. Heat remaining olive oil over medium high heat and saute peppers and zucchini briefly. Serve immediately over risotto.