Risotto with Mixed Vegetables

On Sundays I shop at the Farmer's Market and obtain as much local, organic produce as I can for the week. What I cannot find there, I do purchase at the store. As some weeks draw to a conclusion, I find  that I have a small amount of a variety of vegetables left. I do not have enough of any one vegetable for a side dish, but I have enough to add to recipes!

This week I found myself with a small collection of a variety of vegetables. I decided to use then to flavor risotto. Thus, risotto with mixed vegetables was created!

Ingredients:

• Olive oil to sautee the vegetables and coat the rice
• 1.5 cups arborio rice
• 3 cups reduced sodium chicken broth (vegan option....use vegetable broth)
• 2 cups diced vegetables (I used carrots, chard stems, onions, and garlic)
• 1 cup cooked and diced or shredded chicken (omit this step if making vegan or add tofu or vegan meat substitute ... most are not gluten free so read the package carefully)
• 1 cup mozzarella cheese or Italian cheese blend or Parmesan  (or dairy free option of making vegan) 
• Optional: Fresh basil to garnish
• Optional: 1/2 cup nutritional yeast for a cheesy flavor if making vegan 
• Optional: Almond slivers added at serving for vegan option

Instructions:

• Dice the vegetables
• Add olive oil and rice to a pot and to warm and coat the rice
• Add the vegetables and broth
• When the broth is almost absorbed add the chicken/protein and stir
• At the last moment add the cheese/cheese substitute and stir
• When liquid is absorbed, serve and garnish plate for a pretty view (We do eat with our eyes first!)