Garden-style Risotto

Description
Makes 6 servings.

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

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.