Risotto Primavera

Servings: 4


2 cups milk
1 envelope (4.3 to 4.5 ounces) 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

Cooking Directions:

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.

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