1/4 cup olive oil
1 onion, finely chopped
1 red bell pepper, chopped
1 carrot, chopped
1 Idaho potato, peeled and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 Japanese eggplant, chopped
1/2 cup arborio rice
28 ounce can Italian tomatoes, peeled
1/2 teaspoon crushed red pepper
1 stalk broccoli chopped
1/2 cup frozen baby peas
Heat the olive oil in a large, non-reactive saucepan. Add the onion
and red bell pepper and cook over moderately high heat, stirring
occasionally, until softened and lightly browned, about 6 minutes.
Add the carrot, potato, zucchini, yellow squash, and eggplant and
cook, stirring often, for 5 minutes.
Add the rice to the saucepan and toss well to coat with oil. Add
the tomatoes, one teaspoon salt, 1/4 teaspoon black pepper, the
crushed red pepper, and six cups of water and bring to a boil over
moderately high heat. Add the broccoli and peas and cook, stirring,
until all the vegetables and rice are tender, about 35 minutes.
When serving, garnish each bowl with shredded Parmesan cheese.