Pantry Risotto

I call this pantry risotto because I throw in a little of this and a bit of that from the pantry. I make risotto a lot and the nice thing about it is you can add whatever you want: ground meat or chicken, veggies, herbs and spices, whatever you like. Here's what I made tonight. These amounts are approximate. I always have dried herbs and aromatics on hand from Penzeys (onion, shallots, garlic, basil, fennel, bell pepper, etc.) but you can always use fresh.

2 tbsp olive or veg oil
2 tbsp butter
2 cups arborio rice
2 tbsp minced garlic
2 tbsp or more of dried onion (or use fresh onion)
1 large shallot, chopped, or a couple tsps dried shallots
1/4 cup white wine (or cooking wine)
2 tbsp dried bell pepper (or use fresh bell pepper)
marinated artichokes, chopped (I used a small jar but use canned or froz if desired)
Packaged real bacon bits (or real bacon)
Zucchini or yellow squash
3 large mushrooms, sliced (any kind)
a couple handfuls of fresh basil (or dried basil)
Sun dried tomatoes (2-3 tbsp) or sun dried tomato pesto
ground fennel seed (1-2 tsp)
basil (dried or fresh) a few large leaves or a tbsp dried
crushed red pepper flakes (to taste)
chicken or beef or vegetable broth (2-4 cups)
Shredded parmesan cheese (a few handfuls)

In a deep skillet saute onions and garlic in the olive oil and butter until soft (about 3 minutes). Add arborio rice and continue sauteing until rice is beginning to become translucent. Add wine to deglaze the pan and cook down til almost evaporated. Add broth and herbs/spices and vegetables and bacon. Simmer until rice and veggies are creamy and soft (about 15-20 minutes) and liquid has been soaked up by rice. Add parmesan cheese.