Fresh Zucchini Risotto
Serving Size / Yield
- 5 C. chicken broth
- 1 lb. fresh zucchini, trimmed
- 4 Tbs. butter
- 1 sm. onion, finely chopped
- 2 C. medium-grain rice
- 1/2 C. dry white wine
- 3/4 C. grated parmesan cheese
Keep the broth warm over heat. Cut the zucchini into thin slices. Melt 3 Tbs. butter in a wide, saucepan. Add the onion and cook over medium heat, stirring occasionally, until very tender and golden, 10 minutes. Stir in zucchini. Cook for 5 minutes. Add the rice and cook until hot, 2 minutes. Add the wine and cook, stirring, until liquid evaporates. Pour 1/2 C. broth over rice. Cook until most of the liquid is absorbed.
Continue adding broth about 1/2 C. at a time. Stir every time you ad a bit. Adjust heat so the liquid simmer but rice doesn't stick to the pan. Season with salt and pepper. Use only as much broth as you think is needed. The rice should become tender, and risotto should become creamy. Taste it when you think it might be done. It should take about 18-20 minutes. If broth runs out, use hot water. Remove risotto from the pan. Stir in the cheese and the 1 Tbs. butter. Taste for seasoning and serve.