Risotto with Zucchini, Carrots and Parmesan

Total Time
Prep 10 mins
Cook 25 mins

A healthful, light risotto.

Ingredients Nutrition


  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.
Most Helpful

5 5

Some recipes when they state 6-8 servings mean official serving sizes which in realiy equates to 3-4 servings for our family. Not this recipe! I had to use 2 pots and split the ingredients up and had plenty left over for lunch the next day despite everyone eating heaps. My 2 year old loved this which is great because she has been going through a fussy stage, and everyone else had seconds and thirds. I used vegetarian chicken flavoured vvegetable stock and substituted the parsley with lemon balm.

5 5

added some fresh minced garlic. my roommates gobbled it up. soo happy with my first risotto experience

5 5

Great dish! I added couger gold cheese, paprika, juice of one lemon, and a touch of salt and pepper. I served it with salmon burgers. Delish!