Ingredients

2 medium-size zucchini, about 1 pound
5 tablespoons olive oil
2 garlic cloves, finely minced
6 cups vegetable broth
1/2 cup dry white wine or broth
1/3 cup finely minced onion
2 cups Arborio rice
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon kosher salt

Directions

Cut zucchini into fine julienne strips, approximately 1 inch long. Heat 1 tablespoon olive oil in a skillet over moderate heat, add the garlic and zucchini, and cook for 5 minutes, or until zucchini are tender. Turn off the heat and set aside. Reserve 1/2 cup of sauteed zucchini.

In a medium to large saucepan, bring the broth to boil, then reduce the heat, leaving broth at a gentle simmer. Use 1/4 cup broth to make zucchini puree in blender with the 1/2 cup reserved zucchini; set puree aside.

Heat 3 tablespoons olive oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1 or 2 minutes, until it is translucent, being careful not to brown it. Add the rice; using a wooden spoon, stir for 1 or 2 minutes, making sure all the grains are well-coated. Add the 1/2 cup wine or broth and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently to prevent sticking. Allow the rice to absorb the liquid before adding the next 1/2 cup. Reserve about 1/4 cup to add at the end.

Add the zucchini about 10 minutes after adding the first 1/2 cup of broth to the rice. Continue cooking rice, adding more broth as the rice absorbs it, while stirring, another 8 minutes.

After approximately 18 minutes, when the rice is al dente (tender but still firm to the bite), add the reserved broth. Remove pan from the heat.

Add 1 tablespoon olive oil, cheese, zucchini puree, parsley and salt, and stir vigorously into the rice. Cover and let the risotto "rest" a few minutes to absorb the flavors before serving. Makes 4 servings.