My DH invented this and it's yummy and SO safe. Plus, it's an excellent way of getting those veggies!
For 2
3 zucchini.
2 small onions, finely chopped.
4 cloves garlic, finely chopped.
3 T olive oil.
1 T dried rosemary.
3/4 cup rice (I like regular, but some people prefer proper risotto rice).
3 cups vegetable stock.
Black pepper.
Finely grate the zucchini.
Using a sieve over a bowl, squash the grated zucchini to get the liquid out. SAVE THE LIQUID and set it aside (btw, isn't it a fantastic color?).
Heat up the olive oil in a wok or large saucepan.
Add the grated zucchini and fry over a medium heat for a couple of minutes.
Add the chopped onion and rosemary and fry for another couple of minutes.
Add the garlic and fry until the onion is clear.
Add the rice and cook for a few minutes over a low-medium heat, stirring continously, until the rice start to become see-through.
Slowly add some stock and turn up the heat.
Let the rice absorb that stock and then add the rest.
Leave to simmer.
When the rice is nearly cooked, add the zucchini liquid.
Keep cooking until the rice is cooked and the fluids have been mostly absorbed. If necessary, more hot water can be added.
Grind black pepper over the finished risotto to taste.
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Simon's Zucchini Risotto
