Creamy and comforting, this risotto uses the simple goodness of zucchini and parmesan to create a rich, satisfying dish. Ideal as a luxurious side or a vegetarian main, it's wonderfully versatile.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
- 1 cup Arborio rice
- 1 medium zucchini, grated
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth, warm
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions:
- Sauté Vegetables: In a large pan, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add grated zucchini and cook for another 2-3 minutes.
- Cook Risotto: Add the Arborio rice to the pan and stir to coat with oil. Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until the rice is al dente and creamy, about 18-20 minutes.
- Finish the Dish: Stir in the grated Parmesan cheese. Season with salt and pepper to taste. Serve warm.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Tips:
- Stirring constantly is key to a creamy texture.
- For a non-vegetarian twist, stir in some cooked, chopped bacon before serving.