Italian Vegetable Risotto

Heat olive oil in a pan and add the chopped onion and garlic. Sauté until dark.

Add the rice and fry it together with the vegetables for 2-3 minutes.

Chop the tomatoes, pepper, carrot, and zucchini into pieces and add them to the frying pan. Add a bay leaf. Stir everything together.

Gradually add the vegetable broth and stew on a medium heat. After each addition of broth wait until the rice absorbs it.

When the rice has absorbed all the broth, season the risotto with salt and pepper. Stir and gently grate the parmesan.

Serve the risotto warm. Sprinkle it with the remaining Parmesan and parsley before serving.