'60 g of smoked bacon, diced'
'1 onion, finely chopped'
'500 g of Italian zucchini, sliced into rounds'
'Salt and pepper to taste'
'2 cups of arborio rice'
'2 liters of hot vegetable broth'
'2 tablespoons of butter'
'3 tablespoons of grated Parmesan cheese'
'1/4 cup of chopped fresh parsley'
'60 g of smoked bacon, diced'
'1 onion, finely chopped'
'500 g of Italian zucchini, sliced into rounds'
'Salt and pepper to taste'
'2 cups of arborio rice'
'2 liters of hot vegetable broth'
'2 tablespoons of butter'
'3 tablespoons of grated Parmesan cheese'
'1/4 cup of chopped fresh parsley'
'Step 1'
Add the smoked bacon to a large skillet and cook over high heat until golden brown
Add the onion and let it caramelize, stirring occasionally
Add the zucchini and cook until tender
Taste and adjust seasoning as needed
'Step 2'
Add the arborio rice to the skillet and cook for 1 minute, stirring constantly
Add one cup of hot vegetable broth, stirring until absorbed
Repeat adding the broth in 1/2-cup increments, stirring constantly, until the rice is cooked
'Step 3'
Remove the skillet from heat
Add the butter and Parmesan cheese
Stir until melted and well combined
Garnish with chopped parsley and serve immediately.
