GARDEN STYLE RISOTTO

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Makes 6 servings.

[edit] Ingredients

• 1 cup quartered cherry tomatoes
• 1 small zucchini, cut into strips
• 2 tablespoons olive oil, divided
• 1/2 cup chopped Onion
• 1 cup uncooked U.S. arborio or medium grain rice
• 1/2 cup dry white wine
• 2 cups chicken broth, divided
• 3 cups water
• 1/2 cup grated Parmesan cheese
• 1/3 cup sliced ripe olives
• freshly ground black pepper
• 1/4 cup heavy cream

[edit] Directions

Cook tomatoes and zucchini in 1 tablespoon olive oil in large skillet over medium heat until tender crisp. Remove vegetables; set aside.

Cook Onion in remaining 1 tablespoon olive oil until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.

Stir in Cheese, olives, pepper, cream and reserved vegetables; serve immediately.

[edit] Other Links

[edit] See also