Triple Tomato Risotto with Zucchini

I have to admit that one of my favorite dishes to make is risotto. I just love all the combinations and flavors you can play with, and there is something relaxing about standing at the stove just stirring and stirring. Maybe its because I take that as an opportunity to drink a glass of wine while I cook?

Anyway, my inspiration for this risotto was the abundance of beautiful summer vegetables we have access to right now. Vine-ripe tomatoes and herbs from my garden, and the zucchini and yellow tomatoes I picked up at a farmers' market today. Either way, this was such a wonderful side dish, but I think it would be a great main course if you add some salmon or grilled Italian sausage.

Triple Tomato Risotto with Zucchini
basic method for risotto from Giada de Laurentiis

• 2 Tablespoons unsalted butter, divided
• 1 Tablespoon extra virgin olive oil
• 1/2 sweet yellow onion, diced
• 3/4 cup Arborio rice
• 3/4 cup dry white wine
• 3 cups low-sodium chicken stock
• 1 zucchini, quartered and sliced
• 2 teaspoons each mixed herbs (I used basil and oregano)
  
• 1/2 cup low sodium tomato juice
• 1/2 yellow tomato, seeded and diced
• 1/2 vine-ripe tomato, seeded and diced
• 1/2 cup freshly grated Parmesan cheese

Heat chicken stock in a small saucepan until simmering.

Melt butter and heat olive oil in a large, heavy bottom skillet. Add the onion, and cook until transluscent, about 3-4 minutes. Add the rice and toast, stirring constantly, 2-3 minutes. Pour white wine into rice and allow to almost completely evaporate.

Add about 3/4 cup chicken stock to risotto, and stir constantly until the liquid has almost completely been absorbed. Continue to add the chicken stock and stir until the rice is cooked through, but still slightly al dente, about 20 minutes total.

Before the final addition of cooking liquid, add the zucchini and herbs. After all the chicken stock has been added, stir in the tomato juice, and allow to evaporate slightly. Mix in the diced tomatoes, remaining tablespoon of butter, and parmesan cheese. Serve immediately.