Risotto Primavera Parmigiano

Description
Makes 6 servings.

Ingredients

 * 2 cups mixed vegetables, diced (zucchini, broccoli, mushrooms, green bell peppers, green peas, asparagus, eggplant, spinach or green beans)
 * 2 cups chopped shallots or onions
 * 4 cloves garlic, minced
 * 1/2 teaspoon crushed red pepper
 * 1 tablespoon olive oil
 * 1 tablespoon margarine
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1 teaspoon Italian herb seasoning
 * 2 cups chicken broth, divided
 * 3 cups water
 * 2 cups crushed Italian plum tomatoes with juice
 * 1/4 cup chopped fresh Italian parsley
 * 1/4 cup freshly grated Parmesan cheese

Directions
Cook mixed vegetables, shallots and garlic with crushed red pepper in oil in large skillet over medium-high heat for a few minutes, stirring often. Remove from skillet; set aside.

Melt margarine in same skillet. Add rice and Italian seasoning; stir 2 to 3 minutes. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in reserved vegetables, tomatoes with juice, parsley and cheese.