Sometimes I like to serve this
Heat the oil in a wide heavy-based pan suitable for making risotto. Sauté the onion, celery and carrots over medium heat until they are lightly golden and softened. Add the zucchini, beans, tomato and some of the basil and sauté for another 5 minutes or so. Add the rice, sauté for a couple of minutes to coat it with oil, and then pour in the wine. Let it bubble up and then reduce. Add
Towards the end, when it looks like most of the liquid has been absorbed, add another
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