Hi, I’m Elise. Today, we’re going to prepare zucchini risotto recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a little 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 well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Zucchini Risotto is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook zucchini risotto using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zucchini Risotto:
- Make ready 4 cups low sodium chicken broth
- Prepare 1 cup arborio rice
- Make ready 2 tbs olive oil
- Make ready 2 tbs unsalted butter
- Get 2 small zucchini
- Take 1/4 cup grated parmesan cheese
- Prepare to taste salt and pepper
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 sausage 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’s going to wrap this up for this special dish zucchini risotto recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food at 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!
