Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, zucchini risotto. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Zucchini Risotto is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Zucchini Risotto is something that I’ve loved my entire life. They’re nice and they look fantastic.
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To begin with this recipe, we must 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:
- Take 4 cups low sodium chicken broth
- Prepare 1 cup arborio rice
- Make ready 2 tbs olive oil
- Get 2 tbs unsalted butter
- Make ready 2 small zucchini
- Get 1/4 cup grated parmesan cheese
- Take to taste salt and pepper
With a slotted spoon, transfer zucchini to a plate. 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!
Fresh zucchini, mushrooms, arborio rice lots of Parmesan cheese come together in this delicious Zucchini Mushroom Risotto. This risotto is perfect for a side or main dish. It is very satisfying, rich in flavors and texture. Today I'm taking a break from all the winter recipes and sharing something which reminds me of spring. A perfect way to use up summer squash, the Bacon Zucchini Risotto is creamy, bright and fresh - so yummy!
So that is going to wrap it up for this exceptional food zucchini risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
