Crunchy Buttered Rice With Carrots And Parmesan Zucchini Recipes
RISOTTO WITH ZUCCHINI, CARROTS AND PARMESAN
Make and share this Risotto with Zucchini, Carrots and Parmesan recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring broth to boil and keep it at a bare simmer.
- In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes.
- Add rice and cook over moderately-high heat, stirring, for 2 minutes.
- Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed.
- 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).
- Add more stock, ½ cup at a time, in same manner, until rice is al dente.
- Stir in cream and remaining ¼ cup butter.
- Remove from heat and add Parmesan, parsley and basil and season to taste.
- Transfer to a heated serving bowl and serve immediately.
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