Recipe - Country-Style Risotto

1 pound Tomaotoes, chopped
One half cup Cooked white beans
1 Onion
One half cup Shelled fresh peas
One half cup Asparagus tips
Three fourths cup Sliced zucchini
1 Three fourths cup Rice
5 tablespoon Butter
6 tablespoon Grated Parmesan cheese
Vegetable oil
Chicken or beef stock

Heat a little oil in a pan, add onion and cook until soft. Add peas,
aparagus and zucchini and cook for about 5 minutes. Add a little stock and
cook over low heat for 10 minutes. Add tomatoes and beans; season with salt
and pepper. Cook for 15 minutes, then add rice. Stir and add more stock,
as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons
parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini