Rainbow Risotto Recipe | Dr. McDougall

Ingredients

• 4 Cups Vegetable broth
• 1 Cup Uncooked Arborio rice
• 1 Onion, finely chopped
• 2 Cups Broccoli florets
• 1 Cup Finely chopped zucchini
• 1 Cup Frozen corn kernels, thawed
• 1 Cup Finely chopped red bell pepper
• 1 Cup Finely chopped green bell pepper
• 1 Tbsp Soy sauce (optional)
• 2 Cups Chopped spinach
• Freshly ground pepper to taste