1 quart low-sodium vegetable broth
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
3 medium garlic cloves, minced
Freshly ground black pepper
1 cup Arborio or Carnaroli rice
2 medium zucchini, small dice
2 tablespoons finely grated Parmesan cheese, plus more for serving
- In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
- Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering. Add the onion and garlic and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
- Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes. Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry. Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.
- Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more. (You might not use all of the broth.) Stir in the Parmesan, taste, and season as desired. Serve with additional Parmesan.
Source: http://www.chowhound.com/recipes/basic-veggie- risotto-29343
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