Still another way to use the abundant zucchini from your garden! Recipe can be doubled.
Ingredients: [‘butter’, ‘zucchini’, ‘chicken stock’, ‘onion’, ‘arborio rice’, ‘salt %26 freshly ground black pepper’, ‘parmesan cheese’]
Quantity of Ingredients: [“3 tablespoons butter”,”2 medium zucchini, cut into 3/8×1-inch sticks “,”3 cups chicken stock (approximately)”,”1 large onion, chopped “,”3/4 cup arborio rice”,” salt u0026 freshly ground black pepper, to taste “,”2/3 cup freshly grated parmesan cheese (preferably imported)”]
Number of Servings: 2
Steps: [‘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).’, ‘Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.’, ‘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.’, ‘Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.’]