Zucchini Risotto (from iron chef michael symon of the abc's the chew)

Dear readers, today for dinner i made this nice hearty risotto made with zucchini and vegetable stock, it doenst have meat in it which is suitable for vegetarians for vegans super good news chef symon omitted the butter and cream, you can still have it without the gulit and for parmesan you might have to use vegan parm sorry, but its a nice filling but light dinner packed with lots of veggies, i hope you enjoy as much as i do, so this full credit goes to Chef Michael symon, co-host of the chew cooking show on ABC and is an iron chef, i hope you re-create it like i did so here it is

 

Zucchini Risotto 

Recipe Courtesy Michael symon 

• 1/4 cup Extra Virgin Olive Oil (plus more to finish)
• 1 1/2 cups Arborio Rice
• 1 Yellow Onion (grated)
• 1 Garlic clove (grated)
• 1/2 cup White Wine
• 2 quarts Vegetable Stock (heated until hot)
• 2 medium Zucchini (small dice)
• 1/2 pint Cherry Tomatoes (halved)
• 3/4 cup Parsley leaves (chopped)
• 3/4 cup Basil leaves (chiffonade)
• freshly grated Parmigiano Reggiano (for garnish)
• Salt and freshly ground Peppe
•  
• method  
• Heat olive oil in a saucepot over medium-high heat. Add the rice and stir until thoroughly coated and opaque, about 3 minutes. Add the onion and garlic, and cook until softened, about 2 minutes.
•  Add the white wine and cook until reduced by half and the alcohol smell is completely gone, about 2 minutes. 
•  Add a 4 to 6 ounce ladleful of the stock and cook, stirring, until the liquid is absorbed. Continue stirring and adding the hot stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more. Fold in the zucchini with your last third of the stock and continue to cook until the rice is tender and creamy but still al dente, about 18 minutes. Season the risotto with salt and freshly ground pepper to taste. 
•  Remove from heat and immediately fold in the tomatoes, parsley, basil, and parmigiano, and finish with extra virgin olive oil. Serve, garnished with additional parmigiano.

if you are a vegan omit parmesan if vegetarian this is for you, so i hope you enjoy@!