Veal, Zucchini and Sage Risotto with Roasted Peppers

 Risotto is a very easy dish to make. It takes patience since you have to stir the rice during the entire cooking process, but this is the secret to having a nice, creamy rice. The most common recipe for risotto is made with mushrooms, so I will post this recipe soon. This dish is normally eaten on its own with a piece of bread and a glass of wine. You could omit the meat and serve it as a side dish.

Ingredients 

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 375 ml (1 1/2 cup) Arborio rice
• 1 L (4 cups) warm chicken broth (more or less)
  
• 400g cubed veal or chicken
• 2 medium zucchinis, diced
• 125 ml (1/2 cup) roasted pepper, diced
• 8 fresh sage leaves, chopped
• salt and pepper
• parmesan cheese

Directions

1. In a large cast-iron pot (or regular saucepan), heat olive oil on medium heat. Add onion and rice and cook until rice is slightly golden.
2. Meanwhile, heat some olive oil and cook meat.
   
3. Add 1 cup of chicken broth and cook until liquid is absorbed. Add the rest of the broth, 1/2 cup at a time, stiring frequently until all liquid is absorbed. Before each addition of broth, it is important that the liquid has been absorbed. This whole process should take about 20 minutes.
4. Once all broth has been added, add zucchini to risotto.
   
5. Add meat, roasted peppers and sage to risotto. 
6. Cook on low heat for 4-5 minutes. 
7. Add salt and pepper.
8. Serve immediately with parmesan cheese.

 Recipe taken from Les Delices de Pastene, p. 108