Risotto With Zucchini, Carrots And Parmesan - cooking recipe

Ingredients

10 cups chicken broth
1 1/2 lbs small zucchini, cut into 1/2 inch pieces
10 ounces carrots, cut into 1/2 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

Preparation

In a saucepan, bring broth to boil and keep it at a bare simmer.
In a kettle, cook zucchini and carrots in 1/2 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, 1/2 cup at a time, in same manner, until rice is al dente.
Stir in cream and remaining 1/4 cup butter.
Remove from heat and add Parmesan, parsley and basil and season to taste.
Transfer to a heated serving bowl and serve immediately.