Zucchini risotto with white wine

• 1/2 large onion, chopped
• 1/2 cup grated parmesan cheese
• 2 tsp salt
• 6 cup chicken broth
• 3 cup arborio rice
• 2 cup wine
• 5 tbsp olive oil extra virgin
• 1 piece lemon

1. Set fire to hi and fry the onion with the wine.
2. Wait the wine to evaporate and add the thinly chopped zucchini and the olive oil.
3. Add the rice and some more wine.
4. When the wine is evaporated, add some olive oil and fry the rice for a minute.
5. Add salt and turn heat to medium.
6. Start pouring the chicken broth as one ladle at time, as the basic instructions to do risotto: whenever the broth is evaporated, add one more ladle.
7. Before the rice consistency is to your taste, you should turn the fire off and add Parmesan cheese in the pan and close the lid.
8. Let it rest till the consistency is to your taste.
9. You can opt to squeeze a little bit of lemon to create an interesting acidity.

onion, parmesan cheese, salt, chicken broth, arborio rice, wine, olive oil, lemon

Taken from cookpad.com/us/recipes/348896-zucchini-risotto-with-white-wine (may not work)