Zucchini risotto with white wine

1. 1

   Set fire to hi and fry the onion with the wine.

2. 2

   Wait the wine to evaporate and add the thinly chopped zucchini and the olive oil.

3. 3

   Add the rice and some more wine.

4. 4

   When the wine is evaporated, add some olive oil and fry the rice for a minute.

5. 5

   Add salt and turn heat to medium.

6. 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. 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. 8

   Let it rest till the consistency is to your taste.

9. 9

   You can opt to squeeze a little bit of lemon to create an interesting acidity.

* Per serving · 4 servings · Values may vary.