Risotto With Zucchini and Parmesan

Still another way to use the abundant zucchini from your garden! Recipe can be doubled.

• Ready In: 50 mins
• Serves: 2-4

Ingredients

• 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)

Directions

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.