Zucchini And Comte Cheese Risotto

Ingredients:
- 3 bouillon cubes
- 4 1/4 cups water
- 1 zucchini
- 2 onions
- 2 cups risotto rice
- 5 slices comte cheese
- olive oil

Directions:
- Boil the water with broth cubes.
- Peel and chop the zucchini and onion.
- Heat a little olive oil in a saucepan, add the zucchini and onion.
- Add the rice, and when it becomes translucent, add 1 cup of broth.
- Wait until the broth is completely absorbed before adding another cup. Repeat until all the broth is used.
- Once the rice is cooked and the vegetables are tender, add the cheese and mix until the cheese melts.