Zucchini Basil Risotto
I started by sautéing zucchini and yellow bell pepper in olive oil. Doing this quick and hot until the vegetables are slightly brown and then tossing in some garlic for about 30 seconds helps them keep their consistency and flavor. I set that aside and then made the risotto. I sautéd a little onion and garlic and then added in the rice until it was transparent. The risotto takes about 20 minutes to cook and with constant stirring it soaked up about 1/2 cup of vegetable broth at a time. After the risotto was done I tossed in the vegetables and added fresh grated parmesan, basil (from my mom’s herb garden) and a little extra garlic.
I found a small loaf of sesame bread at the market today, so I had that on the side with a glass of red wine.
