Asparagus and Zucchini Risotto Ingredients: one diced onion one cup Arborio rice 2.5 cups chicken broth 2 tbs extra virgin olive oil 2 tbs butter 1/3 cup white wine 1/2 cup grated pecorino romano (or parmigiano reggiano) 1 diced zucchini ( I used pipian zucchini) 1/2 cup asparagus ( steamed and blanched) optional: Pinot Grigio infused salami or prosciutto di parma Directions 1.  Heat the broth in a small saucepan on low heat. 2.  Heat another pan with the olive oil to medium low heat; add zucchini, season with salt and pepper.  After 3 minutes add onion, cook another 5 minutes. 3.  Add rice, stirring until the rice begins to look translucent around the edges…