Zucchini stuffed with risotto

• 3-4 medium size zucchini

• 100 g rice (arborio)

• 100 g Parmesan cheese

• 50 g butter 

• saffron (pinch)

• 1 small onion

• 1 1/2 cups vegetable broth 

• 1 tbsp extra virgin olive oil  

• salt and pepper

1. Finely chop the onion and stew it in a saucepan with the butter until it becomes transparent.  Add the rice and toast it on a high flame for 1 minute;  blend with a little broth and continue cooking adding more as the risotto dries.  After 5 minutes add the saffron and season with salt and pepper. Cook the rice constantly stirring, adding water (within 15 mins). At the end of cooking, add in grated Parmesan. Keep aside and let it cool down.  

2. Wash zucchini, and blanch them for 3 minutes (or steam them for 5 minutes);  then remove the pulp with a scoop.  Fill zucchini with the rice by pressing it well and let it cool.  Slice the soft cheese into strips and put it on top of the rice.  

3. Grill zucchini under the oven grill for 3-4 minutes and then season with a little oil.  Serve them hot.

Zucchini stuffed with risotto