Vegetable Risotto

In a medium saucepan, bring 5 cups of the vegetable broth to a simmer. In another medium saucepan over medium-high heat, place two tablespoons of olive oil. Add onion and cook until translucent, about 3 minutes. 

Add rice and cook while stirring for a minute. Add 1 cup of the heated vegetable broth and cook, stirring until it is absorbed.

Repeat with the adding of the broth and cook, stirring until it is absorbed. Repeat with the adding of the broth, 1 cup at a time, stirring occasionally until it is completely absorbed before adding the next cup. 

In a large skillet over medium-high heat, place remaining 2 tablespoons of olive oil and add vegetables. 

Saute until just tender. About 2 minutes. 

Add the remaining cup of vegetable broth, salt, and pepper and bring to a simmer. Remove from heat. 

Add the contents of the skillet to the risotto and stir, cooking until liquid is absorbed and rice is creamy. About 2 minutes. Remove from heat. 

Add parsley and Parmesan cheese, and stir to thoroughly combine. Serve.