Anonymous Fri Oct 07 11:39:30 2005

2-1/4 to

2-1/2 cups chicken broth

1/2 cup chopped celery (about

1 medium stalk)

1/4 cup finely chopped shallots (about

2 large)

1 teaspoon grated lemon peel

1 cup uncooked Arborio or other short

grain rice

1/2 cup dry white wine or apple juice

2 teaspoons tomato paste

1-1/2 cups chopped zucchini (about

1 medium)

1-1/2 pounds bass or other lean fish

fillets, cut into 1-1/2-inch pieces

2 tablespoons sliced green onions

1 tablespoon chopped fresh or

1 teaspoon dried dill weed

6 lemon wedges

Arborio is the traditional rice for risotto. Different brands of rice have different absorption levels and may require an additional 5 minutes cooking time or up to 1/2 cup of additional broth.

Heat 1 cup of the broth, the celery, shallots and lemon peel to boiling in 3-quart saucepan; reduce heat. Simmer uncovered over medium heat about 10 minutes, stirring occasionally, until liquid has almost evaporated. Stir in rice, 3/4 cup of the broth, the wine and tomato paste. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Stir in zucchini, fish and 1/2 cup of the broth. Cover and simmer about 20 minutes or until the rice is tender and fish flakes easily with fork, adding remaining broth, if necessary, to prevent sticking. Stir in onions and dill weed; remove from heat. Cover and let stand 5 minutes. Stir rice mixture. Serve with lemon wedges. 6 servings