Zucchini Risotto
Zucchini Risotto

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, zucchini risotto. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Zucchini Risotto is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Zucchini Risotto is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook zucchini risotto using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Zucchini Risotto:
  1. Make ready 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. Get 2 small zucchini
  6. Prepare 1/4 cup grated parmesan cheese
  7. Get to taste salt and pepper
Steps 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!

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