Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 6 servings

Ingredients:

1 tablespoon olive oil
1 onion, diced
Salt
1 cup carnaroli rice
1 cup white wine
2 cups vegetable stock or chicken stock
6 ounces zucchini, diced
6 ounces red bell pepper, diced
6 ounces yellow bell pepper, diced
1 tomato, diced

Garnish:

Fresh basil
Cherry tomatoes

Instructions:

1. Using a heavy sauce pot, heat the olive oil and saute the onions until translucent, approximately 2 to 3 minutes. Season with salt.
   
2. Add the rice and toast for another minute. Add the white wine and vegetable stock and stir until a creamy consistency.
3. Allow rice to cook for 15 minutes until rich and creamy.
   
4. Once rice is cooked, add the zucchini, peppers, and tomato and mix well.
   
5. To serve, place on large platter and garnish with basil leaves and cherry tomatoes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.