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Rachael Ray's 30-Minute Healthy Recipes

Red Pepper Zucchini Risotto


*4 1/2 cups of vegetable broth
*4 tsp olive oil
*1 cup Arborio rice
*2 onions, chopped
*1 garlic clove, minced
*4 small zucchini, diced
*1 red bell pepper, seeded and diced
*2 tbsp fresh basil, minced
*2 tbsp fresh oregano, minced
*4 tsp Parmesan cheese, grated
*Freshly ground pepper to taste


1. Bring the vegetable broth to a boil, reduce the heat and keep simmering.
2. In a skillet sautÚ the onions and garlic in the oil until soft then stir in rice and cook 1 minute.
3. Stir in the zucchini, bell pepper and 1 1/2 cups of broth and stir constantly until the broth is absorbed.
4. Continue to add the broth 1/2 cup at a time, stirring each time until all the broth has been added.
5. Cook 20 minutes or until the rice is tender and all the broth has been absorbed.
6. Stir in the herbs, cheese, and season to taste.


If you haven't made risotto before, this is a nice recipe to try. The adding broth, stirring, adding broth, stirring technique gives the risotto a nice creamy texture. Most kids like risotto because of this starchy, creamy texture and sweet flavor.

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