Recipe: Stewed Zucchini and Tomatoes over Arborio Rice (Italian)

STEWED ZUCCHINI AND TOMATOES OVER ARBORIO RICE

3 tablespoons extra virgin olive oil
1 large onion cut into slices
4 medium zucchini (about 1 1/2 pounds) cut into 1-inch slices
2 large chopped garlic cloves
3 large tomatoes, cut into 1-inch wedges
1 teaspoon dried or 1 tablespoon fresh oregano
Salt and pepper to taste
1/4 cup dry white wine
4 cups cooked Arborio rice

In a large pot over medium-low, heat oil. Add onion, zucchini, garlic, tomatoes, oregano, salt and pepper to taste. Stir to coat vegetables with oil. Cover and cook, stirring occasionally, about 25 minutes or until vegetables are just tender.

Add the wine. Cover and continue to cook, stirring occasionally, for 5 minutes.

Spread the cooked rice in a serving dish. Spoon vegetables and their juices evenly over the rice.

Makes 6 servings
Adapted from source: Claire's Italian Feast by Claire Criscuolo