Zuchinni risotto
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1 medium zuchinni, shredded
fresh basil

recipe from rice package:

1 cup Lundberg Arborio white rice
1 Tbs. olive oil
1/2 cup dry white wine
1/4 cup grated paremsan
4-5 cups hot stock (or water)  -- I use chicken broth
1 large onion, chopped -- I also used some fresh, pressed garlic


Heat olive oil in a heavy, non-stick, 2 quart pot.  Saute onion in oil until translucent.  Add 
rice and stir rice until grains are coated with oil.  Add wine and stir constantly on medium 
heat until wine is absorbed.  Add 1 cup hot stock or water, stirring until liquid is absorbed.  
Continue cooking for about 20 minutes, adding the remaining liquid, one cup at a time.  This 
rice creates its own creamy sauce;  add additional liquid if more sauce is desired.  Remove 
from heat, stir in cheese and serve immediately.  For variety, add fresh herbs and chopped 
vegetables during the last 5 minutes of cooking.

Yield:  3 cups, or 5 to 6 servings.