The traditional cooking method for risotto requires constant attention and stirring, this short-cut version is much quicker and quite tasty.
2 cups milk
1 (4.3 to 4.5-ounce) envelope mushroom or chicken flavored rice and sauce mix
1 cup thin zucchini slices
1 medium carrot, thinly sliced
1 tablespoon butter
1/2 teaspoon dried basil leaves
1 plum tomato, diced
1/2 cup (2 ounces) shredded Wisconsin Parmesan cheese
- In medium saucepan, combine all ingredients except tomato; bring to boil. Reduce heat; simmer 10 minutes or until rice is tender, stirring occasionally.
- Stir in tomato. Spoon onto serving plates; sprinkle with Parmesan cheese.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.