CHEESY VEGETABLE RISOTTO

Ingredients

1	tablespoon butter or margarine
2	tablespoons olive or vegetable oil
1	large onion, chopped (1 cup)
1	clove garlic, finely chopped
1	cup uncooked Arborio rice
1	carton (32 oz) Progresso reduced-sodium chicken broth (4 cups), warmed
1	bag (12 oz) Green Giant Valley Fresh Steamers frozen broccoli, carrots, cauliflower & cheese sauce
1/2	cup shredded Parmesan cheese
2	tablespoons chopped fresh parsley
1/4	teaspoon coarse ground pepper Method In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.