Zucchini Risotto

• 2-3 small zucchini, cubed/diced
• 1 medium onion, thinly sliced
• 3-4 tablespoons olive oil
• 2 tablespoons chopped parsley, or to taste
• 1.5 tablespoons butter
• 1 teaspoon salt
• 1.5 cups Arborio rice
• 1/3 cup dry white wine
• 4-6 cups vegetable broth
• 1/2 cup freshly grated parmesan cheese

1. Add your diced zucchini, onion, olive oil, parsley, butter and salt to a medium saute pan and start sauteing on medium heat for a few minutes.
2. Add your uncooked rice and saute that for a few additional minutes. The mixture will look dry a bit, and that is ok for now. You're essentially frying the rice right now while it releases its starches.
3. Add your wine and keep sauteing until that evaporates, which will be a few additional minutes.
4. When the wine has evaporated and it starts looking dry again, add one cup of hot vegetable stock and keep stirring. (Keep your stock hot in a separate pan on low-medium heat)
5. Let that cup of vegetable stock get absorbed in the rice and as that happens, add another cup.
6. You will need to do this process a few times until the rice cooks, which can take anywhere from 30-40 minutes and 4-6 cups of stock have been used. Do not get temped to add all the stock at once. That defeats the purpose of risotto. This process allows for the rice to properly release the starches and create a creamy and fragrant final product.
7. When the rice is cooked and you've used most, if not all of your stock, remove from heat and add your parmiggiano cheese.

zucchini, onion, olive oil, parsley, butter, salt, arborio rice, white wine, vegetable broth, freshly grated parmesan cheese

Taken from food52.com/recipes/47847-zucchini-risotto (may not work)