Avocado butter and Zucchini risotto

 This can be a good Sunday menu.

AVOCADO BUTTER (adapted from epicurious)
1 ripe avocado
1/2 stick of butter, room temperature (no margarine)
1 T fresh lime juice
1/4 tsp salt
1/8 tsp white pepper
1/8 tsp Tabasco

Process all ingredients until very smooth. Put in container and seal with plastic wrap so that no air space is between the wrap and the avocado butter. Make shortly before serving or seal with Saran Wrap so the avocado doesn't have time to discolor.

ZUCCHINI RISOTTO

Ingredients



• about 3 cups Vegetable Stock
• 1 tablespoon butter
• 1/2 onion, thinly sliced
• 1 cup risotto rice
• 1/2zucchini, hinl sliced
• 2 tablespoon cream cheese

Bring the stock to a boil. Meanwhile, melt  the butter in another pan, add the onion and cook, stirring occasionally, for 5 minutes, thn add the zucchni and cook for another 5 minutes.
Stir in the rice and cook, stirring, until the grains are coated in butter. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. About 5 minutes before the rice is cooked, stir in the cheese.