Zucchini Risotto

Prepare Chicken Stock

1. Add leftover chicken bones, wings, and chicken cubes to a large pot filled with water.
2. Add vegetables such as onion, carrots, celery, garlic, and parsley for enhanced taste.
3. Cover the cooking pot with a lid and bring to a boil.
4. Reduce the heat and simmer for 4-5 hours.
5. If you want to preserve it for later, cook it for another 1-2 hours to make it more concentrated.

Zucchini Risotto

1. Melt butter in a saucepan at medium heat.
2. Add garlic, onions, and tomatoes to the saucepan and cook for 5 minutes until the onion pieces become translucent.
3. Add zucchini, oregano, basil leaves, thyme, and parsley and cook for 2 minutes.
4. Add cream. Stir and cook for another 5 minutes.
5. Meanwhile, cook rice in another cooking pot. It can take up to half an hour.
6. Add cooked rice to the saucepan and gradually add chicken stock while stirring continuously.
7. Season with salt and black pepper and simmer for 10 minutes.
8. Transfer zucchini risotto to a serving dish and sprinkle grated cheese.
9. Serve and enjoy!

Trivia

• Although many people believe tomato is a vegetable, it’s actually a fruit.
• There are over 10,000 varieties of tomatoes available around the world.
• Tomatoes are also available in yellow, pink, black, white, and purple colors.
• Tomatoes were introduced in Europe during the mid 1500’s.
• China is the largest tomato producer.