Instructions

In medium saucepan, cook onion, garlic and red and yellow peppers in olive oil over medium-high heat, until softened, 3 to 5 minutes. Add butter and mix well. Add rice and mix well to coat. Add chicken stock, zucchini, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until most of the liquid is absorbed and mixture is creamy. Stir in Parmesan, parsley and basil. Serve immediately sprinkled with additional Parmesan cheese, if desired. Makes 4 servings.