Ingredients
1 stick butter
3 pieces medium onions, finely chopped
6 cups zucchini, diced
3 cups arborio rice
3 pieces lemons, zest and juice
6 cups chicken (or vegetable) stock, kept hot on low heat
1 cup parmesan cheese, grated
1/2 cup sour cream
1/3 cups pine nuts, toasted
12 cloves garlic
1/2 teaspoon black pepper, freshly ground
Preparation
Melt the butter in a large frying pan over medium-low heat or on the sauté setting in an instant pot. Add the onions and cook until softened, stirring, for 1-2 minutes. Add the garlic and continue to cook for 2 more minutes. Note: if using an instant pot, do not add the lid.
Stir in the zucchini and the rice, increasing the heat to medium, and cook, stirring constantly for 2 minutes. Note: if using an instant pot, continue the recipe in sauté mode.
Add the lemon juice and a ladleful of hot stock, continuing to stir constantly. Just as the liquid is absorbed, add another ladleful of stock. Continue to add stock as the liquid is absorbed, for 20 to 25 minutes until the rice is just tender and is very creamy. Stir in the parmesan cheese, sour cream, and a few grinds of black pepper. Cover, take off the heat, and set aside for 5 minutes before serving.
Just before serving, add the pine nuts and lemon zest. Stir well and adjust seasoning.
