Beer-Vegetable Risotto

For this beer-vegetable risotto, dice the onion and remaining vegetables.

In a large pot, sauté the onion in olive oil. Squeeze or chop the garlic and add.

Sauté the rice briefly and deglaze with the beer. Add the diced peppers. Simmer gently, stirring frequently.

Gradually add the vegetable broth in small amounts, so that the rice is covered and can swell.

At the last third of the broth, add the zucchini or other vegetables of choice and stir.

Grate the Parmesan cheese, add to the risotto and stir thoroughly. Mix in the parsley and season the beer-vegetable risotto with salt and pepper.

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