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Risotto with Zucchini, Carrots and Parmesan

5.0(5)

Make and share this Risotto with Zucchini, Carrots and Parmesan recipe from Food.com.

by evelynathens·published 2003-06-02

One Dish Meal

Servings

(6–8)

Total time

35 min

prep 10 min

Calories / serving

778 kcal

Ingredients (9)

serves

Instructions (9 steps)

01In a saucepan, bring broth to boil and keep it at a bare simmer.
02In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
03Add rice and cook over moderately-high heat, stirring, for 2 minutes.
04Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
05

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).

06Add more stock, ½ cup at a time, in same manner, until rice is al dente.

07Stir in cream and remaining ¼ cup butter.

08Remove from heat and add Parmesan, parsley and basil and season to taste.

09Transfer to a heated serving bowl and serve immediately.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.