Risotto With Zucchini and Parmesan

• butter↗3 tablespoons
• zucchini2 medium

  cut into 3/8x1-inch sticks

• chicken stock↗3 cups

  (approximately)

• onion↗1 large

  chopped

• arborio rice↗3⁄4 cup
• salt & freshly ground black pepper

  to taste

• parmesan cheese2⁄3 cup

  freshly grated (preferably imported)

Step-by-step instructions

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.