Recipe Request [Lemon & Zucchini Risotto]

For Lucy :) (just a quick note Lucy, it cooks in the rice cooker not slow cooker!)

Lemon & Zucchini Risotto

* 1.25L hot vegetable or chicken stock (I often subsitute 250mls with white wine)
* splash olive oil
* 1 onion, finely chopped
* 360g (1 + 2/3 cups) arborio rice
* 3 tps grated lemon rind
* 2 tbspn lemon juice
* 350g zucchini, diced
* parsley (I don't usually use this, cos I don't like it!)
* 1/2 cup parmesan cheese
* lemon zest to garnish

Turn rice cooker on, hold down bowl so that it stays on (I don't know about you, but mine doesn't stay on unless there's weight in the bowl), add the splash of olive oil and the onion (I usually also put garlic in because I put garlic in everything). Cook until soft. Add rice and stir for a few minutes. Pour in ALL the stock (and wine), put the lid on and let it cook until it automatically turns off. In my experience this has produced the perfect risotto every time..

My rice cooker has a 'warm' setting, and I'm pretty sure most of them do. Leave this on, and add the zucchini, lemon rind and lemon juice. I usually end up adding more lemon juice, I like it to be quite tangy. Stir in half the parmesan, and the parsley if you're using it. Use the rest of the parsley and the lemon zest to garnish the dish!

Very easy and so yummy. Enjoy!

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