Zucchini Corn Risotto+*

Yield: 2 servings

Ingredients

•  1/2 cup white rice*
  
• 1 zucchini, 3/8" diced
• 1 1/2 cup water
• 1 tsp chicken bouillon
• 1/4 canned corn
• 1 tbsp olive oil
• 1 tbsp white wine 
• 1 tbsp parmesan cheese, grated
• 1 tbsp butter
• 1/8 tsp salt (optional)

Directions

1. Boil water in a small pot and dissolve chicken bouillon. Reduce heat to low to keep warm.
2. Heat a frying pan and coat with olive oil. Fry zucchini and corn for 3 minutes (?) at medium high heat.
3. Add white wine and let the alcohol evaporate for a few seconds.
4. Add rice and fly until mostly opaque.
5. Add 1/4 of hot soup, stirring consistently until the soup is mostly absorbed by rice. Repeat the process. Reduce the heat to low on the last batch of soup.
6. Mix in parmesan cheese and butter while the soup is not all the way absorbed. Add salt if desired.
7. Cook until the rice turns desired consistency.

Note

*Preferably Italian Carnaroli, White rice or Calrose.