Zucchini and Basil Risotto

Ingredients:

6 cups chicken broth
2 tbsp extra virgin olive oil
1 medium yellow onion, finely diced
2 medium zucchini, diced
2 cloves garlic, finely chopped
2 cups Arborio rice
8 fresh basil leaves, chiffonade
sea salt, to taste
fresh ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Directions:

1. In the 2-quart sauce pan, bring the chicken broth to a simmer. Keep it hot but not boiling.

2. In the 3-quart sauce pan, heat the olive oil over low heat. Add the onion and sauté slowly until soft. Add the zucchini and garlic and sauté over medium heat for 2 to 3 minutes. Add the rice and stir until the rice is translucent, about 1 to 2 minutes.

3. Reduce temperature to low. Add the hot broth to the rice mixture one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Towards the end of cooking, add the basil and salt and pepper to taste. Continue cooking until all the broth has been added and the rice is completely done.

4. Test the risotto to make sure it’s al dente, but not too hard. If it’s still a little crunchy, add a ladleful of water and continue stirring. When risotto is ready, remove from heat and stir in the Parmesan cheese. Serve immediately.