4 tbsp. butter
1 yellow onion –diced
2 qt. chicken stock –hot
1 c dry white wine
4 zucchini –diced
15 oz. can diced tomatoes
1/3 c pecorino cheese –grated + more to taste
1 1/3 c. risotto rice like Arborio or Carnaroli
Sea salt and freshly cracked black pepper to taste
½ c fresh dill -chopped
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the onions with a pinch of salt and sauté until they start to soften about 5 minutes. Add zucchini and cook for a couple of minutes then add the rice. Allow it to toast for a few minutes until opaque then add the wine and simmer until absorbed almost completely.
2) Add the tomatoes then start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often.
3) Once the rice is tender remove from flame and stir in the dill and the remaining butter and cheese. Adjust seasonings with salt and pepper and serve warm.