Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, zucchini risotto. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Zucchini Risotto is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Zucchini Risotto is something that I have loved my entire life.
Rich and creamy risotto with a burst of color from sun dried tomatoes and zucchini. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't. Zucchini risotto, made with Parmesan and pantry staples, is a delicate, creamy, comforting, surprisingly easy dish to make.
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:
- Make ready 4 cups low sodium chicken broth
- Make ready 1 cup arborio rice
- Get 2 tbs olive oil
- Take 2 tbs unsalted butter
- Get 2 small zucchini
- Prepare 1/4 cup grated parmesan cheese
- Get to taste salt and pepper
It's a great summer side dish. Serve it with grilled chicken or shrimp for a healthy dinner. What ingredients do you need to make this Zucchini Mushroom Risotto? Rich in flavor, this savory vegetarian Zucchini Risotto is a great option for those who cannot or do not want to eat meat.
Instructions to make Zucchini Risotto:
- 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.
- In a separate, medium sized sauce pan heat oil and butter over medium high heat. As soon as butter melts add zucchini.
- 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.
- 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.
- 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.
- 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.
- Taste before serving. Add salt and pepper if desired (I rarely add any cause the parmesan is usually salty enough). Enjoy!
Zucchini risotto is a must try for all Italian cuisine lovers. This creamy and rich dish requires minimum effort and time. You can add a variety of vegetables to make it even healthier for your family. Simplicity is the strength of this dish, which combines diced and grated zucchini with ricotta and a slight touch of freshening mint. Get the recipe for Zucchini Risotto at http Watch how to make authentic Italian risotto with vegetables.
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