Zucchini risotto with white wine - onion

Method

• Set fire to hi and fry the onion with the wine.
• Wait the wine to evaporate and add the thinly chopped zucchini and the olive oil.
• Add the rice and some more wine.
• When the wine is evaporated, add some olive oil and fry the rice for a minute.
• Add salt and turn heat to medium.
• 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.
• 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.
• Let it rest till the consistency is to your taste.
• You can opt to squeeze a little bit of lemon to create an interesting acidity.