A fresh summer risotto made with delicious Ontario zucchine and basil.
Instructions - Heat covered in preheated oven at 350° for approximately 20 mins till hot. Mix in grated Parmigiano to taste, and eat right away.
Storage - Keeps approximately 2 days in fridge.
Ingredients - Carnaroli rice, zucchini, onion, basil, vegetable stock, Parmigiano, olive oil, sea salt.