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Risotto with Zucchini, Carrots and Parmesan

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“A healthful, light risotto.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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 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.

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