Creamy Zucchini Risotto in 40 Minutes

Instructions:

1. Heat olive oil in a heavy-bottomed pot over medium-high heat. Add the diced zucchini and sauté for 5–7 minutes until the edges are golden brown and the centers are tender.
2. Season the zucchini with salt and pepper, then remove from the pot and set aside.
3. Lower the heat to medium and melt 3 tbsp of butter. Sauté the diced onion until translucent, about 5 minutes, without letting them brown.
4. Add the rice to the pot and stir constantly for 2 minutes until the edges of the rice grains become translucent.
5. Pour in the dry white wine and stir until the liquid is fully absorbed.
6. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next to release the rice starches.
7. Once the rice is al dente and creamy, stir in the sautéed zucchini, grated Parmesan cheese, lemon juice, and the remaining chilled butter.
8. Garnish with fresh basil chiffonade and serve immediately.