Zucchini Risotto

We had this the other night with beer can chicken, which we had on the side instead of adding in to the dish.  Easy way to get my girls to eat something green!  There's enough parmesan cheese and it's creamy enough that the girls think that the stringy-ness is due to all the cheese, instead of from the squash, which you really can't taste at all.  mua ha ha!

Zucchini Risotto

6 C. water

2 chicken bouillon cubes

1 T. olive oil

2 C. medium-grain rice or Arborio

1/8 tsp. garlic powder

1/8 tsp. oregano

Salt and pepper

1 small to medium zucchini, finely grated

½ C. grated parmesan cheese

2 C. cooked, diced chicken

Add bouillon cubes to the water and bring to a boil.  Saute the rice in olive oil, and add the liquid to the rice one ladleful at a time, stirring frequently in between for about 15 minutes.  Add seasonings, and when the rice is fully cooked, add the zucchini, chicken and parmesan.  Bring back to a simmer before serving.