Risotto With Zucchini And Parmesan

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

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.

Bring 3 cups broth to simmer in small saucepan.

Reduce heat to lwo and keep warm.

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.

Season with salt and pepper.

Add zucchini and stir until heated through.

Mix in cheese.

butter, zucchini, chicken stock, onion, arborio rice, salt & freshly ground black pepper, parmesan cheese