Garden-style Risotto

Description
Makes 6 servings.

Ingredients

 * 1 cup quartered cherry tomatoes
 * 1 small zucchini, cut into strips
 * 2 tablespoons olive oil, divided
 * ½ cup minced onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ½ cup dry white wine
 * 2 cups chicken broth, divided
 * 3 cups water
 * ½ cup grated Parmesan cheese
 * ⅓ cup sliced ripe olives
 * freshly ground black pepper
 * ¼ cup heavy cream

Directions

 * 1) Cook tomatoes and zucchini in 1 tablespoon olive oil in large skillet over medium heat until tender crisp. Remove vegetables; set aside.
 * 2) Cook onion in remaining 1 tablespoon olive oil until soft.
 * 3) 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.
 * 4) 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.
 * 5) Stir in cheese, olives, pepper, cream and reserved vegetables; serve immediately.