Zucchini Risotto

Serves 4

• 1/4 C extra virgin olive oil

• 1 medium onion, diced

• 1 small zucchini, diced

• 1 1/2 C arborio rice

• 1 C dry white wine

• 8 C chicken stock, heated until hot

• 4 tbsp unsalted butter

• 3/4 C freshly grated Parmigiano Reggiano, plus more for serving

• Sea salt

• Freshly ground black pepper

• 2 basil leaves, thinly sliced, for finishing

Instructions

In a large sauté pan, heat…