Zucchini And Tomato Risotto - cooking recipe

Ingredients

2 tbsp olive oil
1 None onion, finely chopped
7 oz arborio rice
2 cups chicken stock, diluted with 2 cups water and warmed
2 None zucchini, grated
3 None tomatoes, deseeded, diced
1.5 oz parmesan cheese, grated

Preparation

Heat oil in a heavy-bottomed saucepan over medium heat. Add onion and cook, stirring, for 5 min, until soft. Add rice and cook for 1 min. Add a ladle of warm stock and cook, stirring, until stock is absorbed. Add remaining stock, 1 ladle at a time, absorbing between additions, until rice is cooked through. This should take around 20 mins.
To finish, add grated zucchini and remove from heat. Cover and set aside for 5 mins. Fold in tomato and parmesan. Season and serve.