Zucchini Risotto
Zucchini Risotto

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, zucchini risotto. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Zucchini Risotto is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Zucchini Risotto is something which I have loved my whole life. They are fine and they look fantastic.

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

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

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