Zucchini Risotto
Zucchini Risotto

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini risotto. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Melt butter in a large, heavy bottomed stock pot over medium heat. Rach uses her Cast-Iron Pan with Skillet & Wooden Spoon to make this risotto. Get more recipes from Rach's cookbook.

Zucchini Risotto is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Zucchini Risotto is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook zucchini risotto using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini Risotto:
  1. Get 4 cups low sodium chicken broth
  2. Take 1 cup arborio rice
  3. Get 2 tbs olive oil
  4. Get 2 tbs unsalted butter
  5. Prepare 2 small zucchini
  6. Get 1/4 cup grated parmesan cheese
  7. Make ready to taste salt and pepper

This easy, zucchini risotto recipe has no cheese and is naturally gluten free (used GF broth). It's a great summer side dish. Serve it with grilled chicken or shrimp for a healthy dinner, or have it on its own for a delicious vegan meal. When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed.

Instructions to make Zucchini Risotto:
  1. Slice zucchini on the bias to 1/4" thick slices. Heat chicken broth in a small sauce pan to almost boiling. Reduce heat, keep warm over low heat.
  2. In a separate, medium sized sauce pan heat oil and butter over medium high heat. As soon as butter melts add zucchini.
  3. Sautée until zucchini just begins to soften. For crisper zucchini remove from pan with slotted spoon to leave oil/butter behind and set aside. For ultra-soft zucchini that will blend into your risotto leave in pan to cook entire time.
  4. Add rice to pan. Cook to toast lightly, stirring constantly. About 2 minutes. Reduce heat to medium low. Add one cup hot broth. Stir constantly until broth is mostly abdorbed.
  5. Add the remaining broth one cup at a time allowing each addition to be absorbed before adding more. When final cup of broth is about 3/4 absorbed reduce heat to low and stir in parmesan.
  6. If you removed zucchini from the pan: For medium-soft zucchini return to pan half way through cooking risotto. For firmest texture add with parmesan.
  7. Taste before serving. Add salt and pepper if desired (I rarely add any cause the parmesan is usually salty enough). Enjoy!

Add zucchini; season with salt and pepper. With a slotted spoon, transfer zucchini to a plate. This vegetarian sweet corn and zucchini risotto recipe is such a great way to enjoy summertime vegetables! The zucchini is grated, so it melts into every bite while still maintaining a great texture, and the corn cobs are used to add flavor and starch to the broth base. The leftovers are great for brunch served with a fried egg on top.

So that’s going to wrap this up for this special food zucchini risotto recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!