- water - 4 cups (or vegetable broth)
- olive oil - 2 items. spoons
- onions - 1/2 cup
- rice arborio - 1 glass
- dry white wine - 1/2 cup
- zucchini - 1 piece (medium)
- squash - 1 piece (medium)
- butter - 1-2 Art. spoons
- fresh lemon juice - To taste
- a handful of Parmesan cheese - 1 piece
- salt - To taste
1. Pour the water into a saucepan and bring to a boil. Grate the zucchini and squash. 2. Heat the frying pan over low heat. Add the vegetable oil and finely chopped onions. Fry, stirring, until the onion becomes transparent. Increase the fire to medium, add rice and cook, stirring constantly, for 2-4 minutes, until the grains are almost completely transparent (with a small white speck in the center). 3. Pour in the wine and cook, stirring constantly until the liquid is absorbed. Add enough water to cover the rice by 1 cm (about 2 cups), 1/2 teaspoon of salt and cook, stirring until most of the liquid is absorbed. Add 1/2 cup of water at a time, if necessary. 4. After 15 minutes of cooking rice begin to try it. When it is a bit crunchy, but close to ready, add zucchini and squash, stir. Salt to taste and cook, constantly stirring and adding water, 1/2 cup at a time, when necessary. Try the rice every few minutes. When the rice becomes soft, turn off the fire. 5. Add a little water if the risotto looks dry. Stir in with butter and a little grated cheese. 6. Squeeze the juice from the lemon on the risotto and add the salt, if necessary. Cover and cook for 5 minutes. 7. Before serving, sprinkle the risotto with cheese and sprinkle with olive oil.
Servings: 4