summer risotto

How To Make summer risotto

• 
  Step 1
  In a small skillet, saute zucchini in a small amount of oil until just tender.
• Step 2
  Add corn and warm through. Season with salt and pepper to taste. Then set aside.
• 
  Step 3
  Heat 1 - 2 tablespoons of olive oil in a heavy, non-stick 2-quart saucepot. Saute onion in oil until translucent.
• 
  Step 4
  Add rice and stir until grains are coated with oil.
• Step 5
  Add wine (or 1/2 cup of broth if you prefer) and stir constantly until liquid is absorbed.
• Step 6
  Add 1 cup of stock at a time, stirring until liquid is absorbed before adding the next cup. The rice, when done, should be firm with a little bite in the center or al dense. It takes 20 to 30 minutes.
• Step 7
  Turn off heat. Add parmesan, if desired. Stir until melted.
• Step 8
  Remove from heat, add butter and stir quickly until melted.
• 
  Step 9
  Gently stir in the zucchini and corn mixture. Adjust seasoning and serve.
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