Risotto with Zucchini, Carrots and Parmesan |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A healthful, light risotto. Ingredients:
10 cups chicken broth |
1 1/2 lbs small zucchini, cut into 1/2 inch pieces |
10 ounces carrots, cut into 1/2 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 |
Directions:
1. In a saucepan, bring broth to boil and keep it at a bare simmer.
2. In a kettle, cook zucchini and carrots in 1/2 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, 1/2 cup at a time, in same manner, until rice is al dente.
7. Stir in cream and remaining 1/4 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.
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