Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, zucchini risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Melt butter in a large, heavy bottomed stock pot over medium heat. Transfer to bowl; reserve saucepan (do not clean). Reduce heat to lwo and keep warm. Rach uses her Cast-Iron Pan with Skillet & Wooden Spoon to make this risotto.
Zucchini Risotto is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Zucchini Risotto is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook zucchini risotto using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Zucchini Risotto:
- Take 4 cups low sodium chicken broth
- Get 1 cup arborio rice
- Get 2 tbs olive oil
- Prepare 2 tbs unsalted butter
- Make ready 2 small zucchini
- Get 1/4 cup grated parmesan cheese
- Get to taste salt and pepper
Its delicate flavor can satisfy the tastes of even the tiniest family members, yet can also be further structured when paired with shellfish, smoked salmon, slices of toasted bacon or dried fruit, such as nuts and hazelnuts. This easy, zucchini risotto recipe has no cheese and is naturally gluten free (used GF broth). 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.
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!
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. Fresh zucchini, mushrooms, arborio rice lots of Parmesan cheese come together in this delicious Zucchini Mushroom Risotto.
So that’s going to wrap it up with this special food zucchini risotto recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
