Risotto with Zucchini, Carrots and Parmesan

Submitted by evelynathens

"A healthful, light risotto."

 

• Ready In: 35mins
• Ingredients: 9
• 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.

Reviews

[Missy Wombat]

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.

 

[itsMYkitchen]

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

 

[2kidsrule]

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!

 

[etully]

My first time making risotto, this was popular with friends and family alike. I adjusted the vegetable amounts to utlize some broccoli that needed to be used up. I only used about 8 1/2 cups of the broth. It reheats well which is good since it makes enough for a small army!

 

[JoJoStar]

I really liked this. I went through EVERY risotto recipe here on ZAAR to find what I thought would be the best one for me to try for my first attempt at risotto. This recipe was excellent. Served it with salmon steaks and broccoli..PERFECT. Thanks for a great recipe Evelyn!