Risotto With Zucchini and Parmesan |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Still another way to use the abundant zucchini from your garden! Recipe can be doubled. Ingredients:
3 tablespoons butter |
2 medium zucchini, cut into 3/8x1-inch sticks |
3 cups chicken stock (approximately) |
1 large onion, chopped |
3/4 cup arborio rice |
salt & freshly ground black pepper, to taste |
2/3 cup freshly grated parmesan cheese (preferably imported) |
Directions:
1. Melt 1 T. butter in heavy medium saucepan over medium saucepan over medium-high heat. Add zucchini, and cook until beginning to soften, stirring frequently, about 3 minutes. Transfer to bowl; reserve saucepan (do not clean).
2. Bring 3 cups broth to simmer in small saucepan. Reduce heat to lwo and keep warm.
3. Melt remaining 2 T. butter in reserved medium saucepan over medium-low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth. Adjust heat so liquid simmers slowly and cook rice until broth is absorbed, stirring occasionally. Continue adding broth, 1/2 cup at a time, until rice is just tender and creamy, stirring occasionally, about 25 minutes.
4. Season with salt and pepper. Add zucchini and stir until heated through. Mix in cheese.
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