Risotto With Zucchini And Parmesan

• 3 tablespoons butter
• 2 medium zucchini, cut into 3/8x1-inch sticks
• 3 cups chicken stock (approximately)
• 1 large onion, chopped
• 3/4 cup arborio rice
• salt & freshly ground black pepper, to taste
• 2/3 cup freshly grated parmesan cheese (preferably imported)

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. Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
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. Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.

butter, zucchini, chicken stock, onion, arborio rice, salt, freshly grated parmesan cheese

Taken from www.food.com/recipe/risotto-with-zucchini-and-parmesan-321781 (may not work)