1. In a saucepan, bring broth to boil and keep it at a bare simmer. 2. In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes. 3. Add rice and cook over moderately-high heat, stirring, for 2 minutes. 4. Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed. 5. 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). 6. Add more stock, ½ cup at a time, in same manner, until rice is al dente. 7. Stir in cream and remaining ¼ cup butter. 8. Remove from heat and add Parmesan, parsley and basil and season to taste. 9. Transfer to a heated serving bowl and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
