Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Zucchini Risotto. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Zucchini Risotto Recipe. Melt butter in a large, heavy bottomed stock pot over medium heat. Transfer to bowl; reserve saucepan (do not clean).
You can cook Zucchini Risotto using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Zucchini Risotto
- You need 4 cups of low sodium chicken broth.
- Prepare 1 cup of arborio rice.
- It’s 2 tbs of olive oil.
- It’s 2 tbs of unsalted butter.
- Prepare 2 of small zucchini.
- It’s 1/4 cup of grated parmesan cheese.
- You need to taste of salt and pepper.
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.Add zucchini; season with salt and pepper.With a slotted spoon, transfer zucchini to a plate.
Zucchini Risotto instructions
- 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!.
This zucchini risotto was an easy-to-follow recipe with a crowd-pleasing result that was especially satisfying on a very cold, snowy night.The risotto was warm, creamy, and, with the addition of a little extra Parmesan cheese at the end, really hit the spot.This easy, zucchini risotto recipe has no cheese and is naturally gluten free (used GF broth).
A perfect way to use up summer squash, the Bacon Zucchini Risotto is creamy, bright and fresh - so yummy!This is a great one pan dinner, or a perfect side.A perfect way to use up summer squash, the Bacon Zucchini Risotto is creamy, bright and fresh - so yummy!This is a great one pan dinner, or a perfect side.Fresh zucchini, mushrooms, arborio rice lots of Parmesan cheese come together in this delicious Zucchini Mushroom Risotto.