Brendan Fraser's Roasted Zucchini Risotto

Fraser in The Mummy.
© Universal Pictures

Brendan Fraser, star of Crash, Gods and Monsters and The Mummy, is one of Hollywood’s hardest-working actors, with three upcoming films under his belt: Journey 3-D, Inkheart, and The Mummy: Tomb of the Dragon Emperor  (all due to hit theaters in 2008). When he has time to relax, he prepares Roasted Zucchini Risotto, a staple of Fraser family movie nights.  Preparing special meals to match the theme of the movies made their evenings more memorable and fun. Brendan contributed this recipe to The Hollywood Cookbook: Cooking for Causes in support of the charity, P.S. Arts.

Brendan Fraser's Roasted Zucchini Risotto (Serves 2 to 4)

Ingredients

• 2 zucchini, diced
• 1 tablespoon plus 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 clove garlic, smashed
• ½ onion, diced
• ½ cup Arborio rice
• 2 cups chicken stock or vegetable stock
• ¼ cup grated parmesan cheese
• 2 tablespoons butter2 teaspoons fresh thyme leaves

Directions

1. Preheat oven to 425°F.
2. Toss the zucchini with 1 tablespoon olive oil, salt, and pepper and roast until tender, about 10 minutes. Remove from oven.
3. In a medium sauté pan, heat 2 tablespoons olive oil. Add onion and cook until tender, about 4 minutes. Add garlic and cook for 1 minute. Add rice and stir vigorously to coat with oil.
4. Add ½ cup stock and simmer until absorbed. Follow with more stock, in ½ cup increments, stirring until each addition is absorbed. Continue until the rice is cooked al dente, about 20 minutes total.5. Stir in zucchini, cheese, butter, and thyme. Season with salt and pepper.

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