Basic Vegetable Risotto

Ingredients :

Vegetable broth	1 quart
Olive oil	1/4 cup
Yellow onion	1
Kosher salt	to taste
Ground black pepper	1 spoon
Garlic cloves	3
Carnaroli rice	2 cups
Zucchini	2
Parmesan cheese	1/4 cup

Directions :

• In a small saucepan, bring the vegetable broth to a simmer over medium heat and keep warm.
• Meanwhile, heat the oil in a large, wide saucepan over medium heat until shimmering. Add the onion and garlic and season with salt and pepper. Cook, stirring with a wooden spoon, until the onion has softened, about 5 minutes.
• Add the rice and cook, stirring occasionally, until the kernels start to crackle, about 1 to 2 minutes. Pour a ladleful of broth over the rice and let simmer, stirring constantly, until the rice absorbs the broth and the bottom of the pot is nearly dry. Continue adding broth a little at a time, seasoning occasionally and stirring constantly, until the rice is nearly al dente, about 20 minutes.

• Add the zucchini and continue to cook until the rice is tender on the outside but still has some resistance when you bite into it, about 5 minutes more. (You might not use all of the broth.) Stir in the Parmesan, taste, and season as desired. Serve with additional Parmesan.