Risotto with Zucchini, Carrots and Parmesan

A healthful, light risotto.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 10  cups chicken broth
• 1 1⁄2 lbs  small zucchini, cut into ½ inch pieces
• 10  ounces carrots, cut into ½ 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 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.