Pesto Risotto with Zucchini - Quick Version

This is my variation of PostPunk Kitchen's recipe. It's helpful because it only takes half the time but keeps the basic concept of the dish.

Ingredients

• 1 ½ cups of fat brown rice or arborio rice
• 3¼ cups of chicken or vegetable broth
• 1 Tbsp olive oil
• 1 medium yellow onion finely chopped
• 1 lb of zucchini, cut into chunks
• ¾ cup pest sauce (I used Trader Joe's)
• salt, pepper, and garlic powder to taste

First I put the rice to cook with chicken broth. I used a little extra broth so that the rice would be softer like risotto. While that's going, I added the olive oil to the pan and let the chopped onions get soft for about 3 minutes. 

Then I added the zucchini and sauteed it all over medium heat, adding salt, pepper and garlic powder to taste.

When the rice was done, I added it to the cooked zucchini along with the pesto sauce, mixed it all up, and that was it!