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Tomato and Zucchini Risotto

Ingredients

14 oz arborio rice

4 1/2 cup chicken or vegetable stock

1 white onion, chopped

4 tablespoon tomato paste

1 tablespoon mascarpone

1 tablespoon olive oil

3 garlic cloves, chopped

1 zucchini

1 red pepper

1 teaspoon parmesan grated

In a saucepan add 2 teaspoon of olive oil and sauté the onion for 3 minutes under medium heat.
Slice the zucchini in half lengthways then cut into slices, then cut the pepper in slices. Add them to the pan. Fry for 1 minute. Add the rice and garlic, stirring from preventing it from sticking.
Add several cups of chicken or vegetable stock. Stir until the rice starts to absorb it. Put in the tomato paste and continue adding the stock a little at a time, allowing the rice to absorb the stock each time as you stir.
When there are just a bit of stock left add the mascarpone, then salt and pepper. Add in the rest of the stock and stir until it becomes creamy. Add the parmesan, stir and serve.

Ferraro# 5160520- Arborio rice

Ferraro# 4902126- White onion

Ferraro# 1000755- Tomato paste

Ferraro# 9802045- Mascarpone

Ferraro# 0800096- Parmesan cheese grated

Ferraro# 360180- Olive oil

Ferraro# 2000015- Garlic peeled