Steps to Prepare Quick Zucchini Risotto

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, zucchini risotto. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Zucchini Risotto is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Zucchini Risotto is something that I’ve loved my whole life.

With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! Why I love this zucchini risotto recipe. I have written the original dairy-based alternatives in the recipe notes section for anyone who. Zucchini risotto, made with Parmesan and pantry staples, is a delicate, creamy, comforting, surprisingly easy dish to make.

To get started with this recipe, we have to 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. Prepare 4 cups low sodium chicken broth
2. Make ready 1 cup arborio rice
3. Make ready 2 tbs olive oil
4. Get 2 tbs unsalted butter
5. Take 2 small zucchini
6. Make ready 1/4 cup grated parmesan cheese
7. Prepare to taste salt and pepper

Besides, basil adds some freshness and depth to the creamy and comforting risotto. Risotto is one of my favorite comfort foods. Sometimes it can be a little heavy though, even some vegan recipes which sometimes use. Add your diced zucchini, onion, olive oil, parsley, butter and salt to a medium sauté pan and start sautéing on medium heat for a few minutes.

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!

Sometimes it can be a little heavy though, even some vegan recipes which sometimes use. Add your diced zucchini, onion, olive oil, parsley, butter and salt to a medium sauté pan and start sautéing on medium heat for a few minutes. Add zucchini and stir until heated through. Wash and finely chop the zucchini. In a Dutch oven (or any heavy-bottom pot), melt the butter over.

So that is going to wrap this up for this exceptional food zucchini risotto recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!