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 ==
# 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, pepper, cream and reserved vegetables; serve immediately.
Category:Cherry tomato Recipes
Category:Heavy cream Recipes
Category:Italian Vegetarian
Category:Olive Recipes
Category:Parmesan cheese Recipes
Category:Risotto Recipes
Category:Vegetarian Recipes
Category:White wine Recipes
Category:Zucchini Recipes