Risotto With Zucchini, Carrots And Parmesan

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 10 cups chicken broth
• 1 1/2 lbs small zucchini, cut into â½ inch pieces
• 10 ounces carrots, cut into â½ inch pieces
• 3/4 cup butter
• 3 cups arborio rice
• 1/2 cup cream, scalded
• 3/4 cup grated parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh basil

Recipe

• 1 in a saucepan, bring broth to boil and keep it at a bare simmer.
• 2 in a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
• 3 add rice and cook over moderately-high heat, stirring, for 2 minutes.
• 4 add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
• 5 add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed).
• 6 add more stock, ½ cup at a time, in same manner, until rice is al dente.
• 7 stir in cream and remaining ¼ cup butter.
• 8 remove from heat and add parmesan, parsley and basil and season to taste.
• 9 transfer to a heated serving bowl and serve immediately.