Vegetarian Risotto

My grandmother used to make risotto all the time, but she put meatballs and sausage in it. Risotto is an extremely versatile dish, so it's pretty easy to modify it without changing the nature of the recipe too much. What I basically did was replace the meat with zucchini, and change the beef broth for vegetable broth. While this recipe takes quite a while to make (it can take around one hour if you use store-bought borth and canned tomatoes), it is a great dish that can either accompany a meal, or be used as a main dish. The environmental effects of this dish are practically inexistant, especially if you make your own vegetable broth and prepare the tomatoes yourself instead of buying canned tomatoes. We grow zucchini and tomatoes in our garden, so had I made this dish in the summer, that would have also diminished the carbon footprint in regards to the petrol used in the transportation of the vegetables. As for the health benefits, very little oil is used in comparison to other meals we usually eat, and you can replace the parmesan cheese by another, low-fat variety if that is a concern.

Ingredients:
Some butter (just enough to fry the onions and zucchini in)
A bit of olive oil
2 onions
2 cloves of garlic
1 cup of rice (most sites recomment you use Arborio rice, but we always use regular Uncle Ben's rice :P)
2 cups of canned crushed tomatoes (or you could make them on your own if you have time c: )
1 cup of vegetable broth (you can use any store-bought broth, or you can make your own)
Pepper and salt
1/3 cup grated Parmesan
2 small zucchinis

Directions:
Heat butter in a frying pan. The pan should be quite large and deep, because you will be adding the tomatoes to it later on. Throw in diced onions, chopped garlic, and diced zucchini, and cook for a few minutes until they become soft andstart to brown
Add the tomatoes to the pan, and simmer the mixture for about 15 minutes, or until it has turned to a thicker consistency
Meanwhile, heat the broth in a seperate saucepan over medium-low heat
Once the tomato mixture is ready, add the cooked rice into the pan
Stir the mixture well, and turn the heat down to low
Very gently pour in the broth little by little, stirring the entire time. You may need someone to help you pour the broth while you stir.
Let the rice absorb the stock for about 20 minutes.
Finally, remove the pan from the stove, and stir in the parmesan cheese and some salt and pepper to taste.