Hi, I am Elise. Today, we’re going to prepare zucchini risotto recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Zucchini Risotto Recipe
Zucchini Risotto is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Zucchini Risotto is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have zucchini risotto using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zucchini Risotto:
- Prepare 4 cups low sodium chicken broth
- Make ready 1 cup arborio rice
- Take 2 tbs olive oil
- Prepare 2 tbs unsalted butter
- Prepare 2 small zucchini
- Prepare 1/4 cup grated parmesan cheese
- Make ready to taste salt and pepper
Steps 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!
So that is going to wrap this up for this special dish zucchini risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
