Vegetable Risotto

Great filling meal and really easy to make. Its a good comfort food for a cold night. 

Preparation Time: 45 minutes 

Ingredients:
olive oil
2 finely chopped yellow onions
1 Tbs of minced garlic
1 lb of arborio
1/2 cup white wine
32 to 48 ounces of vegetable stock heated up
salt and black pepper to taste
Sauteed asparagus and peppers

Directions:
In a medium saucepan coat with oil and sweat onions and garlic on medium heat. Season and add rice and saute for 3 to 5 minutes. Add wine and let rice completely absorb. lowly add the hot stock one ladle at a time while stirring. The rice needs to completely absorb the stock before another ladle is added. The risotto is done when creamy texture is achieved. In a separate pan saute asparagus and peppers till they are cooked and place veggies on top of risotto.

Source: Food Network and tweaks by myself
Servings: 4 servings