Basic Veggie Risotto Recipe

Directions

1. 1
   In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
2. 2
   Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering.
3. 3
   Add the onion and garlic and season with salt and pepper.
4. 4
   Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
5. 5
   Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes.
6. 6
   Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry.
7. 7
   Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.
8. 8
   Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more.
9. 9
   (You might not use all of the broth.)
10. 10
    Stir in the Parmesan, taste, and season as desired.
11. 11
    Serve with additional Parmesan.