D. Bennett Recipe Reviews (Pg. 1) - Allrecipes.com (18623607)

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Cooking Light magazine's Zucchini Bread

Reviewed: Aug. 2, 2009
Great recipe! Followed directions exactly with the exception of 2 regular eggs instead of substitute and did 1.5 c white flour and 1.5 c wheat flour. Came out great, even for this beginner.
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Zucchini Risotto

Reviewed: Oct. 24, 2005
This was my first risotto attempt and it worked out pretty well. I was cooking for 2 so I scaled back the ingredients as follows(which made enough for 3): 4 cups chicken broth 1 tablespoon butter 1 cup rice 1/2 sweet onion chopped 2 small carrots chopped 5 sun dried tomatoes (used the kind packed in oil) 1 zucchini chopped 1 tablespoon dried thyme 3 tablespoons fresh grated parmesan ~ 12 small basil leaves sliced width-wise I sauteed the carrots and onions together first, then added the rice and followed the rest of the recipe as instructed. Carrots sweeted it up a bit and the basil should not be skipped - it added a really nice flavor. With constant stirring over medium heat, the risotto probably took about 30 minutes total to cook. My fiance liked it and I enjoyed the leftovers for lunch the next day. I will make this again!
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