Risotto With Zucchini and Parmesan

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. 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. 2

   Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.

3. 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. 4

   Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.