I love all things that involve some type of ethnic rice. Its honestly one of my favorite meals to throw together or order at a restaurant. This recipe is extremely creamy and has so much flavor to it and not to forget its super healthy for you. It's an easy recipe to throw together and enjoy as a main course for the whole family or as a side dish too.

An important thing to remember when cooking risotto is always use warm vegetable broth so it does not fault the cooking when added to the rice, make sure to stir frequently so the rice does not stick to the pan, cook the rice at a simmer instead of a boil, cook until al dente to prevent gummy risotto.

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Ingredients: 

• 1 Tablespoon Butter 
• 2 Tablespoons Olive Oil 
• 1 Onion
• 1 Garlic Clove 
• 1 Cup Uncooked Arborio Rice 
• 1 32oz Carton of Vegetable Broth 
• 1 12oz Bag of Mixed Veggies (Corn, Carrots, Green Beans 
• 1/2 Cup Chickpeas 
• 1/2 Cup Freshly Shredded Parmesam 
• 1/4 teaspoon Black Pepper 

Instructions: 

1. In a 10 inch non stick skillet heat up your butter and olive oil over medium high heat until butter is completely melted down.

2. Add your chopped onion and garlic to the pan and cook until your onion is tender.

3. Stir in your rice and cook; stiring occasionally until kernels are transclucent. Then stir in 1/2 cup of broth and cook for 2 to 3 mins making sure to stir constantly until the broth is absorbed once again.

4.  Reduce the heat to medium and stir in the 1 1/2 cups of broth; cook uncovered for about 5 mins stirring frequently untill broth is absorbed again. Then add in another 1 cup of broth and cook for 5 more minutes uncovered.

5. Stir in your remaining 1 cup of broth and cook for about 8 mins or until your rice is creamy and soft.

6. Meanwhile cook your frozen veggies as instructed on the package and once fully cooked add to your rice along with your parmesan, chickpeas and black pepper.