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Steps
1
Melt 2 tbsp. of the butter in a large skillet over medium heat. Add the zucchini and sauté until you start to see color, 5 minutes. Season with a pinch of salt and pepper. Remove from pan and set aside.
2
To the pan, add the onions and sauté for 5 minutes, or until they soften and start to slightly brown. Add the rice and toss to coat with the onions. Toast the rice for 1 minute.
3
Add the wine and let it burn off, 30 seconds. In the meantime, have your 4 cups of stock on a low simmer. Ladle in 1/2 cup at a time, letting the rice slowly absorb the liquid. Continue to ladle the broth into the risotto on a medium simmer until the rice has become creamy and al dente. This will take close to 30 minutes.
4
Add the lemon zest, juice, the zucchini, tomatoes, remaining 2 tbsp. butter, parmesan cheese and a big pinch of salt and pepper to the rice. Toss to combine. Taste and add more salt if needed.
5
Serve garnished with chives.
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No nutrition information available for this recipe
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