Risotto with Zucchini

Recipe Brought to you by FoodFit
This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

about 3 cups low-sodium chicken stock
2 teaspoons olive oil
1/3 cup diced onions
1 teaspoon minced garlic
1 cup Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
2 small zucchini, cut into 1/2" disks

Heat the stock in a saucepan and keep hot over low heat. Heat the olive
oil over medium heat in a separate medium-sized pot. Add the onion and
cook for 2 to 3 minutes, until it turns translucent, about 5 minutes. Add
the zucchini and cook until it becomes golden brown, about 10 minutes. Add
the rice to the onion mixture, stir and turn the heat to low. Add about 1
cup of the hot stock to the rice mixture, and stir slowly until the stock
is absorbed. Continue to add the stock 1 cup at a time, stirring slowly,
letting the rice absorb the stock before adding more. The risotto is
cooked when it is creamy on the outside and slightly firm (al dente) in
the center, about 20 to 25 minutes in all. Stir in half of the Parmesan
cheese. Season with salt and pepper to taste. If the risotto is too thick,
add a little more stock until it becomes creamy. Divide the risotto into
serving dishes and sprinkle with the remaining cheese.

Nutrition Facts Serving size: about 1/2 cup Calories 321 Total Fat 7 g
Saturated Fat 3 g Protein 12 g Total Carbohydrate 49 g Dietary Fiber 2 g
Sodium 319 mg Percent Calories from Fat 21% Percent Calories from Protein
16% Percent Calories from Carbohydrate 63%

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