Lemon and Zucchini Risotto

Meal in a Bowl, p. 17

1.25 litres [5.2 cups] hot vegetable or chicken stock

2 tablespoons olive oil

1 onion, finely chopped

1 2/3 cups (360 g) arborio rice

1/3 cup (80 ml) dry sherry

3 teaspoons grated lemon rind

2 tablespoons lemon juice

350 g [12 oz] zucchini, diced

2 tablespoons chopped fresh flat-leaf parsley

½ cup (50 g) freshly grated Parmesan

Lemon zest, to garnish

Place the stock in a saucepan, bring to the boil, then reduce the heat, cover and keep at a low simmer.

Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until softened. Reduce the heat, stir in the rice and cook for 1 minute, stirring constantly.

Risotto never look like much in the beginning.

Add ½ cup (125 ml) hot stock, stirring until all the stock is absorbed. Continue adding the stock, ½ cup (125 ml) at a time, stirring constantly, for 20 minutes, or until all the liquid is absorbed. If the risotto gets too dry add a little extra stock or water. Stir in the sherry, lemon rind, lemon juice and zucchini. Cook over low heat for a further 5 minutes, or until the risotto is tender, with a slight bite to the inside of the grain. Season with salt and pepper, and stir in the parsley and half the Parmesan. Garnish with the lemon zest and remaining Parmesan.

Garnished!

Served with some spicy cauliflower-breaded chicken from the co-op.

My Rating: 3/5 "This was good, but I expected more out of it more some reason. Maybe I wanted it to be more tart? I used chicken stock, and I wonder if it would have been more interesting with veggie stock. It's nice, though, and it's a good way to eat zucchini."