Risotto with Chicken, Carrots & Zucchini
2 tsp olive oil
3 carrots, sliced into rounds
2 cups arborio rice
1 1/2 cup white wine
4 cups chicken broth
3-4 boneless skinless chicken breasts, cut into 1 inch cubes
1 small zucchini, sliced and quartered
1/4 cup freshly grated Parmesan-Reggiano cheese, reserve some to top the plated dish
fresh herbs- basil, rosemary, thyme, marjoram
fresh ground pepper
finely ground sea salt
Heat olive oil in a large dutch oven. Add carrots and saute about 3 minutes. Add rice, stirring well. Add wine and simmer until wine has been absorbed, approximately 10-15 minutes. Stir often and vigorously to keep from sticking. Add chicken and 1/3 of the chicken broth, stirring often and vigorously until absorbed. Continue adding broth, 1/3 at a time until rice is soft and the texture is creamy. You may not need all of the broth. Remove from heat, add zucchini, cheese, herbs, pepper, & salt to taste. Top with remaining cheese and serve steaming hot.