Risotto is one of my all-time favorite dishes. I used to labor
over the stove, patiently adding the hot stock a little at a time to ensure the tender, creamy
kernels of rice that mark a good risotto. Time is not on my side these days, but I still love
risotto, so I start with a good packaged mix and quickly build a delicious main course that
everyone loves. Serve with a green salad and crusty bread.
Yield: 6 servings
1 Tbs olive oil
1 medium zucchini, trimmed and cut into 1/2-inch chunks
3/4 cup already-shredded Parmesan cheese, plus more for serving,
salt, to taste
1/2 tsp white pepper
2 Tbs finely chopped flat-leaf (Italian) parsley
Heat the oil in a 3-quart saucepan over medium heat. Add the zucchini
and cook, stirring frequently, until it just begins to soften, about 3 minutes. Scoop into a
bowl and set aside.
Return the pan to the stove over medium heat. Add the butter, onion,
and garlic, and cook, stirring frequently, until the onion begins to soften, about 2 minutes.
Add the rice mix, stir well to break up any clumps, and cook for 2 minutes, stirring
Raise the heat to medium-high, add the broth and water and bring to a
boil, stirring occasionally. Turn the heat to low and simmer, partially covered, until the
rice is almost tender and most of the liquid is absorbed, about 15 minutes. Stir in the
zucchini, chicken, tomatoes, cheese, salt, and pepper. Cover. Cook until heated through, about
3 more minutes, stirring frequently. Stir in the parsley. Serve, sprinkling with additional
cheese if desired.
Serving Suggestion: This reheats well.
Serving Suggestion: This makes a good, quick company meal when paired
with a glass of wine.
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only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
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