Creamy Parmesan Risotto

Recipe from Village Green Lodge.

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

1 small chopped onion

1 1/2 cups Arborio Rice (Risotto)

3 cups chicken broth

1/2 cup diced zucchini squash

1/2 cup grated carrots

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Dash garlic powder

2 cups chopped baby spinach

1 cup parmesan cheese

Directions:

In a medium size pan, heat 2 tablespoons of butter and olive oil over medium heat.  Add onion, cook for 2-3 minutes, stirring constantly.  Add rice; cook for 3-5 minutes or until lightly browned. Stir constantly.  Add chicken broth, 1/4 cup at a time allowing liquid to be absorbed after each addition, stirring constantly. Repeat until risotto becomes creamy and tender in texture, and about 2 cups of chicken broth have been added; about 10-15 minutes. Add additional cup of broth and add zucchini, carrot, salt and pepper, onion powder and garlic, cover and cook on low heat for 10-15 minutes until vegetables are tender and broth absorbed. Remove from heat and stir in spinach and cheese.