1 c mushrooms, chopped
1/2 c onions, chopped
3 cloves garlic, minced
1 T evoo
1 c arborio (risotto)
30 oz vegetable broth, divided
1 c broccoli florets, steamed until crisp-tender
1 c carrots, shredded or finely chopped
1 c peas, frozen
3 T fresh basil, chopped
2T fresh oregano, chopped
1/4 t salt
1/4 t pepper
1/2 c grated Parmesan cheese

1 c mushrooms, chopped 1/2 c onions, chopped 3 cloves garlic, minced 1 T evoo 1 c arborio (risotto) 30 oz vegetable broth, divided 1 c broccoli florets, steamed until crisp-tender 1 c carrots, shredded or finely chopped 1 c peas, frozen 3 T fresh basil, chopped 2 T fresh oregano, chopped 1/4 t salt 1/4 t pepper 1/2 c grated Parmesan cheese

Heat broth to boiling in med saucepan; reduce heat to low to keep hot. In large saucepan, saute mushrooms, onions, and garlic until crisp-tender, about 5 min. Stir in risotto, cook 2-3 min. Stir 1/2 c broth into risotto; cook over med heat, stirring constantly, until broth is absorbed. Continue adding broth 1/2 c at a time, cooking and stirring constantly until broth is absorbed, risotto is just tender and mixture is very creamy. Stir in broccoli, carrots, peas, herbs, s&p. Cook until hot through, 3-5 min. Stir in cheese and serve.