Tomato Vegetable Risotto

We went to dinner at The Tempest in Wolfville a couple of years ago.  Amy had a delicious Tomato Vegetable Risotto and wanted more.  I searched and couldn't find a suitable replacement to I made this one.  It was a keeper...and a replacement to my favorite Risotto recipe. We are going to try this one on a 3 year old critic tonight.

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup minced yellow onion (about 1/4 pound)
• 1 tablespoon minced garlic (about 4 cloves)
• 1 cup Arborio rice
• 2 cups canned Italian tomatoes, pureed with juice
• 1 1/4 cups homemade or canned chicken broth
• Freshly ground black pepper
• 1/3 cup freshly grated Parmesan cheese
• coarse salt (optional)
• 2 zucchini, 1 bunch of asparagus - cut into chunks, 1 red pepper, 2 cups of spinach, 1 cup of frozen corn

1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes

2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.

3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.

4. Saute mix vegetable...zuchini, asparagus, red pepper, corn etc.

5. Remove from stove. Stir in vegetables, pepper and cheese, add salt to taste, if desired, top with fresh Parmesan cheese and serve hot.