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, pepper, cream and reserved vegetables; serve immediately.