Zucchini Tomato Risotto

2013-05-14 15.11.17

1 onion, diced
1/3 c oil/butter
1 c arborio rice
2.5 to 3 c stock
1 c diced tomatoes
2-3 zucchini
1/4 c powdered Parmesan cheese
salt and pepper to taste

Saute the onion until translucent. Add the rice and stir until the rice is coated with oil. Slowly add the stock, stirring frequently. Meanwhile, take a vegetable peeler and cut strips off of the zucchini. You’ll probably have to stop when you get to the seeds, so you can save the rest to saute or something, if you like. About 10 minutes before the rice is done, add the zucchini and tomatoes. Once it’s finished, add the cheese and stir.

QUICK METHOD: Put everything but the cheese, tomato, and zucchini in a rice cooker. Once it’s done, quickly add the rest of the ingredients to the rice cooker and close the lid. It’ll steam quickly. It won’t have the texture of risotto, but it tastes lovely all the same.


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