How to make
In a deep frying pan, heat 1/2 cup of olive oil.
Add the chopped onion and fry it briefly. Add the rice and mix well, then pour 1-2 ladles of warm vegetable broth.
When the dish boils, add the grated zucchini, 1-2 tbsp. of lemon juice and grated lemon peel.
Pour a little more of the broth and continue cooking for about 15 minutes.
If the broth is not enough, add more, until the rice is al dente. In case you like your rice cooked through for risotto, continue cooking, until the desired taste is obtained.
Before removing the pan from the heat, add the grated parmesan, a pinch of parsley and black pepper. Homogenize the lemon and zucchini risotto well, pour it into plates and serve it warm!
Enjoy!
