A delicious dish, Risotto con Zucchini (ree-saw-toh kohn zoo-kee-nce) is a perfect vegetable lunch or supper, served with a green salad and lots of garlic bread. A well-chilled Italian white wine such as Orvieto would go well with this dish.4 oz. butter
2 garlic cloves, crushed
1 lb. small courgettes , trimmed, washed and thinly sliced
1 teaspoon salt
1 teaspoon black pepper
14 oz. canned peeled tomatoes
5 fl. oz. dry white wine
1 lb. Italian rice, such as Avorio
12 pints home-made chicken stock, boiling
2 oz. Parmesan cheese, grated
In a large, heavy saucepan, melt 3 ounces of the butter over moderate heat. When the foam subsides, add the garlic and cook, stirring constantly, for 1 minute. Add the courgette slices to the pan and cook, stirring and turning occasionally, for 10 to 12 minutes or until they are lightly and evenly browned. Stir in the salt, pepper, tomatoes with the can juice and wine. Bring the liquid to the boil, stirring constantly.
Add the rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over approximately one-third of the boiling stock. Regulate the heat so that the rice is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.
Stir in the remaining butter and the grated cheese’ and mix well to blend. Simmer for 1 minute, stirring frequently.
Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.