Quinndulgences

TOMATO AND ZUCCHINI RISOTTO

Cheesy and fresh; you’ll go back for seconds, thirds, and fourths. Adapted from Pink Parsley.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 sweet yellow onion, diced
• 3/4 cup arborio rice
• 1 cup dry white wine
• 4 cups low-sodium chicken broth
• 1 zucchini, quartered and sliced
• 1/2 cup fresh basil, chopped into ribbons
• 1/2 cup tomato juice
• 2 yellow roma tomatoes, seeded and diced
• 3 red roma tomatoes, seeded and diced
• 1/2 cup freshly grated parmesan cheese

Directions:

1. Bring chicken broth to a simmer in a small saucepan.
2. Heat half the butter and olive oil in a large skillet over medium heat. Add the onion, and cook until transluscent, about 4 minutes. Add the rice and toast for 3 minutes, stirring constantly. Pour white wine into rice and allow to almost completely evaporate.
3. Add about 1 cup chicken broth to risotto, and stir constantly until the liquid has almost completely been absorbed. Continue to add the chicken broth and stir until the rice is cooked through, but still slightly al dente, about 20 minutes total.
4. Before the final addition of chicken broth, add zucchini and basil. After all the chicken stock has been added, stir in the tomato juice, and allow to evaporate slightly. Mix in diced tomatoes, remaining butter, and parmesan cheese. Serve immediately. Yields about 5 dinner portions.