Risotto With Zucchini, Carrots And Parmesan

1. 1

   In a saucepan, bring broth to boil and keep it at a bare simmer.

2. 2

   In a kettle, cook zucchini and carrots in 1/2 cup of butter over moderate heat, stirring, for 5 minutes.

3. 3

   Add rice and cook over moderately-high heat, stirring, for 2 minutes.

4. 4

   Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.

5. 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. 6

   Add more stock, 1/2 cup at a time, in same manner, until rice is al dente.

7. 7

   Stir in cream and remaining 1/4 cup butter.

8. 8

   Remove from heat and add Parmesan, parsley and basil and season to taste.

9. 9

   Transfer to a heated serving bowl and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.