Zucchini Risotto

Name: Zucchini Risotto
Ingredients: '3 cups of zucchinis, diced'; '3 tablespoons of chopped onion'; '3 tablespoons of olive oil'; '1 clove of garlic, minced'; 'To taste, red pepper flakes'; '5 cups of beef or chicken broth'; '1 1/2 cups of uncooked rice'; '1 tablespoon of chopped parsley'; '2 tablespoons of butter or margarine'; '3 tablespoons of grated Parmesan cheese'

1
'3 cups of zucchinis, diced'
2
'3 tablespoons of chopped onion'
3
'3 tablespoons of olive oil'
4
'1 clove of garlic, minced'
5
'To taste, red pepper flakes'
6
'5 cups of beef or chicken broth'
7
'1 1/2 cups of uncooked rice'
8
'1 tablespoon of chopped parsley'
9
'2 tablespoons of butter or margarine'
10
'3 tablespoons of grated Parmesan cheese'

Ingredients

1
'3 cups of zucchinis, diced'
2
'3 tablespoons of chopped onion'
3
'3 tablespoons of olive oil'
4
'1 clove of garlic, minced'
5
'To taste, red pepper flakes'
6
'5 cups of beef or chicken broth'
7
'1 1/2 cups of uncooked rice'
8
'1 tablespoon of chopped parsley'
9
'2 tablespoons of butter or margarine'
10
'3 tablespoons of grated Parmesan cheese'

Directions

1
In a large skillet, heat the olive oil and sauté the onion
2
Let it cook until softened, about 5 minutes
3
Add the garlic and zucchinis; cook for an additional 5 minutes, stirring occasionally
4
Heat the broth to keep warm
5
Add the rice to the zucchini mixture and stir well
6
Cook for 1 minute, then add 1 cup of hot broth
7
Proceed with basic risotto instructions
8
When the rice is cooked, taste and adjust seasoning as needed
9
Remove from heat; add butter or margarine, parsley, red pepper flakes, and Parmesan cheese; mix well
10
Serve immediately in a warm dish, accompanied by additional Parmesan cheese
11
Ready in about 4 servings.