Zucchini Risotto
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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This easy, zucchini risotto recipe has no cheese and is naturally gluten free (used GF broth). Why I love this zucchini risotto recipe. Rich in flavor, this savory vegetarian Zucchini Risotto is a great option for those who cannot or do not want to eat meat.

Zucchini Risotto is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Zucchini Risotto is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have zucchini risotto using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Zucchini Risotto:
  1. Make ready 4 cups low sodium chicken broth
  2. Make ready 1 cup arborio rice
  3. Take 2 tbs olive oil
  4. Take 2 tbs unsalted butter
  5. Prepare 2 small zucchini
  6. Take 1/4 cup grated parmesan cheese
  7. Make ready to taste salt and pepper

Zucchini risotto is a must try for all Italian cuisine lovers. This creamy and rich dish requires minimum effort and time. You can add a variety of vegetables to make it even healthier for your family. What ingredients do you need to make this Zucchini Mushroom Risotto?

Steps 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!

I love the combination of zucchini and basil as I think their flavours compliment each other very well. Besides, basil adds some freshness and depth to the creamy and comforting risotto. This Zucchini Squash Risotto is full of fresh veggies and loaded with lots of fresh herbs. Seasonal zucchini and summer squash are the real highlights of the dish. Whenever I am trying to add a lot of.

So that is going to wrap this up for this special food zucchini risotto recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!