Risotto With Zucchini And Parmesan

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 2
• 3 tablespoons butter
• 2 medium zucchini, cut into 3/8x1-inch sticks
• 3 cups chicken stock (approximately)
• 1 large onion, chopped
• 3/4 cup arborio rice
• salt & freshly ground black pepper, to taste
• 2/3 cup freshly grated parmesan cheese (preferably imported)

Recipe

• 1 melt 1 t. butter in heavy medium saucepan over medium saucepan over medium-high heat. add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. transfer to bowl; reserve saucepan (do not clean).
• 2 bring 3 cups broth to simmer in small saucepan. reduce heat to lwo and keep warm.
• 3 melt remaining 2 t. butter in reserved medium saucepan over medium-low heat. add onion and cook until tender, stirring occasionally, about 6 minutes. add rice and stir until opaque, about 2 minutes. add 1/2 cup broth. adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
• 4 season with salt and pepper. add zucchini and stir until heated through. mix in cheese.