Zucchini Risotto
Hey ho, off to use more zucchini I go. Somehow this has turned into the year where it just won't stop. I'm giving away zucchini to anyone who makes eye contact, and yet there's still so much in my kitchen. Thus, Zucchini Risotto had to be a thing.
This is a twist on my old tried and true Parmesan Risotto recipe. I'm not going to say that I ended up liking the zucchini version better, but I will admit that it's close. REALLY close.
Zucchini Risotto
4 tablespoons butter
1 small white onion, finely shopped (I threw it in a food processor. Cheaters sometimes do win.)
1 cup arborio rice
1 32-oz box vegetable broth
1/2 cup chopped sun-dried tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil, crushed
1/2 teaspoon black pepper
1/2 cup shredded parmesan cheese
1 small zucchini, finely sliced (I used a mandolin slicer.)
1. You're going to need to pans for this -- a large skillet and a sauce pan. Toss the butter in the skillet to start and melt it over medium-high heat.
2. While the butter is melting, throw the vegetable broth, sun-dried tomatoes, thyme, basil, and pepper in the skillet and turn the heat on medium-high as well.
3. Is the butter melted yet? Great. Add the onion and lightly sauté it until it begins to turn clear (2-3 minutes). Then add the rice and stir. Sauté for 2-3 minutes or until the rice begins to look clear as well.
4. Now for the fun part. Add 1/2 cup of the broth while stirring. Keep stirring until the liquid disappears and then add another 1/2 cup of broth. Keep doing that until you run out of broth, stirring the whole time.
5. Once you've added all of the liquid, add the parmesan and stir well. Then add the zucchini and stir well again. By now you should have a super creamy rice. Turn off the heat and let it sit for a few minutes to allow the zucchini to soften just right.
6. Why is risotto so delicious? Step 6 is to figure out the answer and explain it to me. Please.
Recipe
Reader Comments (2)
I think you mean saucepan rather than skillet in step two. Thanks, we will try this recipe soon to make a dent in our zucchini!
Can't wait to try this one. Now if only we were neighbors you could throw some zucchini my way.