Vegetable Risotto

Olive Oil 2 tbsp
2 onions, chopped into half and sliced
Frozen mixed vegetables (chunky carrots, broccoli, cauli, beans)
1- 250 gm canned chopped tomatoes (can also add a stock cube if preferred with tomatoes for richer taste)
3/4 cup arborio rice
1/4 cup risoni
1/2 cup red lentils
1 cup water
Low fat Soy milk (0.25 cup) - optional

Saute Onion in olive oil till softened, add rice and risoni and lentils, stir till well mixed with onions. Add frozen Vegetables and stir. In a saucepan, mix canned tomatoes (and stock), and 1 cup water and keep on a low flame. Gradually add all of the hot (but not boiling) tomato/stock/water mixture into the rice and vegetable. Cook covered, till rice, lentils and vegetables are cooked. Add some low fat soy milk in the end to get a creamy texture. Serve hot.

Serving Size: 6 1-cup servings